Cook Dishes, Cost Control, Food Preparation, Food Presentation, Food Quality, Food Safety, Food Services, Inventory Management, Leadership, Mentoring, Menu Management, Operations Management, Order Management, Profit & Loss, Regulations, Sanitation, Time Management
We are seeking a passionate and experienced Sous Chef to support the Chef de Cuisine in managing all kitchen operations, ensuring high standards of food quality, presentation, hygiene, and team performance.
- Assist in menu planning, inventory management, food prep, and service.
- Supervise, train, and mentor kitchen staff to maintain consistency and morale.
- Monitor food safety, sanitation, and cleanliness according to regulations.
- Ensure timely, high-quality dish execution with excellent presentation and taste.
- Manage inventory, ordering, and cost control to reduce waste and support profitability.
- Lead the kitchen in the absence of the Chef de Cuisine.
Skills required include leadership, creativity, organizational skills, flexibility, and knowledge of current culinary trends. Qualifications include at least two years of experience in a high-volume kitchen and as a Sous Chef, along with a relevant culinary degree. The role demands working flexible hours, including holidays, and the ability to lead multiple events and cook in remote locations.