SOUS CHEF

DUTIES AND RESPONSIBILITIES

• Assist the Head Chef in overseeing the daily operations of the kitchen.
• Provide leadership to kitchen staff by assigning tasks and monitoring performance.
• Ensure smooth teamwork and a positive working environment.
• Prepare meals according to the restaurant’s recipes and ensure they meet set standards.
• Train junior kitchen staff on food preparation techniques, plating, and presentation.
• Ensure that food is cooked and served on time, maintaining consistency in taste and portioning.
• Collaborate with the Head Chef to plan, modify, and develop seasonal menus.
• Provide input on new recipes and ensure customer preferences are incorporated.
• Experiment with new cooking methods and ingredients to enhance the culinary offering.
• Monitor all stages of food preparation to ensure the highest quality is maintained.
• Conduct tastings and checks to ensure consistency in flavor and presentation.
• Address any customer complaints related to food quality in a timely and professional manner.
• Track stock levels and place orders with suppliers to prevent shortages or wastage.
• Monitor food costs and wastage to ensure profitability targets are met.

KEY REQUIREMENT SKILLS AND QUALIFICATION

• Certificate, Diploma, or Degree in Culinary Arts or a related field
• 1-2 years of experience as a Sous Chef, Chef de Partie, or in a similar supervisory role.
• Ability to lead and motivate the kitchen team effectively.
• Ability to handle multiple tasks efficiently in a fast-paced environment.
• Understanding of hygiene practices, food safety regulations, and HACCP principles.

HOW TO APPLY

• If you meet the above qualifications, skills and experience send CV to This email address is being protected from spambots. You need JavaScript enabled to view it.
• Interviews will be carried out on a rolling basis until the position is filled.

Only the shortlisted candidates will be contacted