The Sous Chef will assist the Executive Chef in managing daily kitchen operations and ensuring high standards of food preparation and presentation.
Responsibilities
:
- Assist the Executive Chef in managing daily kitchen operations.
- Supervise food preparation, cooking, and presentation according to standards.
- Organize staff schedules and delegate kitchen tasks.
- Monitor ingredient quality and kitchen cleanliness.
- Contribute to new menu development.
Qualifications
:
- Minimum 3 years of experience as a Sous Chef/ Senior Cook (preferably in restaurants or hotels).
- Strong cooking skills with knowledge of various techniques and plating styles.
- Solid understanding of hygiene & food safety standards.
- Strong leadership and team management skills.
- Certified for the Hazard Analysis and Critical Control Points (HACCP) system.
Required Skills
:
- Creative culinary skills.
- Ability to work under pressure.
- Excellent communication skills.
- Experience in menu development.
- Knowledge of food trends.