Sous Chef

Key Responsibilities

• Aid the Head Chef in overseeing daily kitchen operations.
• Supervise and support kitchen staff during food preparation and service.
• Maintain food quality, presentation, and portion standards.
• Assist with menu preparation, inventory control, and food cost management.
• Maintain cleanliness, organization, and hygiene standards in the kitchen.
• Monitor stock levels and coordinate ordering of kitchen supplies.
• Train and guide junior kitchen staff.
• Ensure compliance with food safety, health, and hygiene regulations.
• Support the Head Chef in managing kitchen schedules and workflow.

Requirements

• Previous experience as a Sous Chef or senior kitchen role in hospitality.
• Strong culinary and kitchen management skills.
• Good leadership and teamwork abilities.
• Ability to work efficiently in a fast-paced environment.
• Knowledge of food safety, hygiene, and kitchen operations.
• Strong organizational and time management skills.
• Professional attitude and passion for hospitality.
• Flexibility to work shifts, weekends, and holidays.