Job Description

Age: 35 - 45!

Call 9207090725!

Key Responsibilities

Leadership & Management:

Support Head Chef, lead kitchen team, manage staff scheduling, training, mentoring, and performance.

Operations:

Oversee food prep, cooking, plating, and service; ensure smooth back-of-house flow, coordinate with front-of-house.

Quality Control:

Ensure high standards in food quality, presentation, taste, and adherence to recipes/dietary needs.

Inventory & Cost Control:

Manage ordering, receiving, storage (FIFO), and monitor food costs; minimize waste.

Hygiene & Safety:

Enforce strict HACCP, health, safety, and sanitation protocols; maintain clean workstations and equipment.

Menu & Development:

Assist with menu creation, specials, and improving existing dishes; accommodate special requests.

Problem-Solving:

Resolve kitchen issues like shortages, equipment malfunctions, and customer concerns.
Essential Skills & Qualifications

Proven Sous Chef or similar experience. Strong leadership, team management, communication. Expertise in various cooking techniques, menu development, food safety. Excellent organizational, time-management, and problem-solving skills. Culinary degree or diploma often preferred.
In essence

Job Type: Full-time

Pay: ?42,000.00 - ?45,000.00 per month

Benefits:

Food provided
Work Location: In person