Summary
Date Posted: Friday, March 07 2025, Base Salary: Not Disclosed

JOB DETAILS:
Job Summary:
The Sous Chef assists the Head Chef in managing kitchen operations, including food preparation, staff supervision, and maintaining quality standards. This role requires strong leadership skills, culinary expertise, and the ability to work under pressure.

Key Responsibilities:
• Assist the Head Chef in planning and organizing kitchen operations.
• Supervise and train kitchen staff, including Chefs de Partie and Cooks.
• Oversee food preparation and ensure high-quality standards.
• Monitor inventory levels and order supplies as needed.
• Ensure compliance with food safety and sanitation regulations.
• Assist in menu planning and recipe development.
• Manage kitchen staff schedules and workflow.
• Step in for the Head Chef in their absence.
• Maintain a clean, safe, and organized kitchen environment.
• Collaborate with other departments to ensure smooth operations.

General Requirements:
• 3 to 5 years of relevant experience in the hospitality industry
• Excellent communication and interpersonal skills
• Strong attention to detail & commitment to guest satisfaction
• Ability to thrive in a multicultural and fast-paced environment

Education Requirement: No Requirements

Work Hours: 8

Experience in Months: 36

Level of Education:

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