Job Description

The Sous Chef assists the Executive Chef in overseeing the daily operations of the kitchen, ensuring the preparation of high-quality food, maintaining safety standards, and managing kitchen staff. The role requires a creative and organized culinary professional with strong leadership skills.
Key Responsibilities:
Assist the Executive Chef in menu planning, development, and implementation.
Supervise kitchen staff, including cooks, prep cooks, and dishwashers.
Ensure all dishes are prepared to the highest quality standards and consistent presentation.
Maintain cleanliness, sanitation, and safety standards in compliance with health regulations.
Manage inventory, order supplies, and control food costs.
Train and mentor kitchen staff to improve culinary skills and operational efficiency.
Monitor food preparation and ensure adherence to recipes and portion sizes.
Assist during busy hours to ensure timely service.
Contribute to the development of new menu items and specials.
Handle customer complaints related to food quality and service, when necessary.
Qualifications:
Diploma or Degree in Culinary Arts or Hotel Management.
Proven experience as a Sous Chef or similar role.
Strong knowledge of kitchen operations, food safety, and hygiene standards.
Excellent leadership and communication skills.
Ability to work under pressure in a fast-paced environment.
Creativity in menu planning and presentation.

Skills Required