What you will do:

Oversee daily kitchen operations, ensuring smooth service flow and timely delivery during peak hours.
Support the Head Chef in managing and developing the culinary team, providing coaching and guidance to junior chefs.
Conduct regular checks on food preparation, presentation, and taste to maintain brand standards.
Assist in monitoring stock levels, controlling waste, and managing daily requisitions.
Ensure accurate and consistent implementation of the Head Chef's recipes and standards in all sections.
Uphold and enforce hygiene, cleanliness, and safety protocols in the kitchen.

You will fit in this job if you:

A diploma or certificate in Culinary Arts.
Minimal 5 years in professional kitchens. At least 2 years in a leadership role (Sous Chef or equivalent).
Strong cooking skills across hot and cold sections.
Leadership and team coordination abilities.
Knowledge of food safety and inventory control.
Team player with a problem-solving mindset.
Ability to stay calm under pressure.
Detail-oriented and adaptable