Sous Chef Role
As a key member of the kitchen team, the Sous Chef plays a vital role in overseeing day-to-day culinary operations.
This involves managing kitchen staff to ensure seamless service delivery, maintaining high standards of cooking quality, and adhering to health and safety regulations.
Key Responsibilities:
- Manage kitchen resources to optimize efficiency and productivity.
- Maintain high standards of food presentation and taste while ensuring compliance with health and safety protocols.
- Collaborate with the Chef de Cuisine to develop and implement new menu concepts that enhance dining experiences and control food costs.
- Train and mentor kitchen staff to promote growth, excellence, and teamwork.
To excel as a Sous Chef, you should possess:
- A certificate in culinary skills or equivalent qualification.
- At least 5 years of experience in hotels or fine dining restaurants with expertise in Western cuisine.
- Strong interpersonal, communication, and supervisory skills.
- Knowledge of HACCP principles for risk management and quality control.
Required Qualifications:
- Certificate in Culinary Skills or equivalent qualification.
- Minimum 5 years of experience in hotel or fine dining restaurant environment.
- Excellent leadership, communication, and problem-solving skills.
About the Role:
This is an exciting opportunity for a motivated and experienced Sous Chef to join our dynamic kitchen team.
If you are passionate about delivering exceptional culinary experiences and have a proven track record of success in a fast-paced kitchen environment, we encourage you to apply.