Job Description

A sous chef for a continental kitchen is the second-in-command in the kitchen, responsible for assisting the executive chef, managing daily operations, and overseeing the preparation of high-quality continental (European) dishes. Key duties include supervising staff, developing menus, managing inventory, and ensuring all hygiene and quality standards are met. Key responsibilities

Assist the executive chef

: Help manage the kitchen, ensure high standards, and step in to lead when the executive chef is absent.

Oversee continental cuisine

: Supervise and participate in the preparation, cooking, and presentation of dishes like Italian, French, and Mediterranean food.

Manage kitchen operations

: Handle daily tasks, including food preparation, inventory management, ordering supplies, and ensuring a smooth workflow.

Staff supervision and training

: Train junior staff, supervise their work, and motivate the kitchen team to maintain consistent performance.

Menu development

: Collaborate on creating new menus and recipes, develop specials, and ensure consistency in existing dishes.

Maintain quality and hygiene

: Uphold strict standards for food quality, presentation, and sanitation, and ensure compliance with all health and safety regulations.
Required qualifications

Proven experience as a sous chef or in a similar leadership role with a focus on continental cuisine. In-depth knowledge of continental cooking techniques, ingredients, and flavors. Strong leadership, communication, and interpersonal skills to manage and motivate a team.
Job Types: Full-time, Permanent

Pay: ?50,000.00 - ?60,000.00 per month

Benefits:

Health insurance Provident Fund
Work Location: In person