Sous Chef

Job Description

• The incumbent shall be responsible for assisting the Head Chef in all aspects of kitchen
• management, food preparation, and culinary creativity. This role involves ensuring that all dishes are prepared to the highest standards, maintaining kitchen hygiene and safety, and supervising kitchen staff

What You Will Do

• Food Preparation and Presentation. Assist in the creation and execution of menu items, ensuring they meet quality and taste standards
• Kitchen Management. Assist in managing the kitchen's day-to-day operations, including inventory control, ordering supplies, maintaining equipment and system management.
• Team Supervision. Lead and supervise kitchen staff, including cooks, prep cooks, and kitchen assistants
• Menu Development. Collaborate with the Executive Chef to create new dishes and menu items
• Cost Management. Assist in managing food costs by minimizing waste and controlling portion sizes
• Culinary Creativity: Contribute to food preparation creativity by staying updated with food trends, culinary techniques, and new ingredients.

Qualifications

• 3-5 years proven experience as a Sous Chef in a high-volume kitchen
• Diploma in Culinary Arts, Hotel and Restaurant Management, or related major
• Strong culinary and food preparation skills
• Strong knowledge in Cost Control
• Knowledge of food safety and sanitation regulations