Sous chef

• Direct and oversee food preparation, collaborating closely with the Executive Chef.
• Assist in designing and planning the food and beverage menu.
• Produce high-quality dishes focusing on both taste and presentation.
• Supervise and guide kitchen staff to ensure efficiency and adherence to standards.
• Manage inventory, order supplies, and maintain proper stock levels.
• Ensure compliance with food safety and hygiene standards across all kitchen operations.
• Maintain clean and organized kitchen workstations.
• Provide creative suggestions to improve kitchen performance and menu offerings.
• Schedule staff shifts and train new kitchen employees effectively.
• Prepare and cook dishes according to established recipes and quality standards.

Job Requirements:

• Proven experience in a sous chef or similar culinary role.
• Strong knowledge of kitchen operations, food safety, and culinary techniques.
• Ability to supervise and motivate kitchen staff.
• Creativity and passion for high-quality food preparation.
• Strong organizational and time management skills.