• Assist the Head Chef in daily kitchen operations, including planning, preparing, and presenting dishes.
• Supervise and mentor kitchen staff, ensuring a high standard of performance, hygiene, and safety.
• Manage inventory, stock rotation, and ordering to maintain optimal kitchen supplies.
• Ensure all food is prepared to the highest standards of taste, consistency, and presentation.
• Maintain compliance with health, safety, and sanitation regulations.
• Collaborate with the Head Chef to develop menus, specials, and seasonal dishes.
• Monitor kitchen costs, portion control, and waste management.
• Step in to lead the kitchen in the Head Chef’s absence.

Qualifications & Experience:

• Proven experience as a Sous Chef or Senior Sous Chef in a high-volume or fine-dining establishment.
• Strong leadership and team management skills.
• Excellent culinary skills and knowledge of contemporary cooking techniques.
• Ability to work efficiently under pressure and meet deadlines.
• Knowledge of food safety regulations and kitchen management procedures.
• Culinary diploma or equivalent qualification is preferred.