Job Description

Job Title:

Sous Chef

Job Summary:

The Sous Chef is the second-in-command in the kitchen and plays a crucial role in supporting the Executive Chef in all aspects of kitchen operations. This position involves supervising kitchen staff, ensuring consistent food quality, maintaining high standards of cleanliness and organization, and stepping in to lead the kitchen in the absence of the Executive Chef.

Key Responsibilities:

Assist the Executive Chef in menu planning, food preparation, and presentation. Supervise and coordinate activities of kitchen staff, ensuring timely and efficient service. Monitor food quality and consistency, enforcing portion control and plating standards. Ensure compliance with food safety, hygiene, and sanitation regulations. Help manage inventory, order supplies, and track food costs to minimize waste. Train, mentor, and motivate kitchen team members to improve performance and productivity. Handle customer feedback and make adjustments to improve satisfaction. Take charge of the kitchen during the Executive Chef's absence.

Qualifications:

Culinary degree or equivalent professional experience (preferred). Strong understanding of kitchen operations, cooking techniques, and food safety standards. Leadership abilities, excellent communication, and time management skills. Ability to remain calm and organized in high-pressure environments.
Job Type: Full-time

Pay: ?30,000.00 - ?35,000.00 per month

Benefits:

Food provided Provident Fund
Schedule:

Rotational shift
Work Location: In person