Duties:
 
Lead and supervise kitchen staff to ensure smooth and efficient service
Maintain exceptional standards for food quality, consistency, and presentation
Support with scheduling, training, and performance management of kitchen team members
Monitor portion control, reduce waste, and optimize food cost and inventory control
Ensure full compliance with health, safety, and sanitation standards
Manage kitchen operations in the absence of the Kitchen Manager
Foster a collaborative, respectful, and motivated kitchen culture
 
Requirements:
 
Grade 12
A formal culinary qualification
Proven experience as a Sous Chef, Senior Sous Chef or equivalent leadership role in a high volume or fine-dining kitchen
Advanced knowledge of cooking techniques, kitchen equipment, and food safety protocols
Strong leadership, communication, and organizational skills
Ability to lead under pressure and maintain composure in a fast-paced environment
Familiarity with inventory management, ordering, and kitchen budgeting
Flexible availability, including nights, weekends, and holidays