Sous chef

Role Overview: The Sous Chef is responsible for assisting in the overall management and performance of the restaurant’s kitchen operations. The Sous Chef will also partake in the overall menu development.

Job Responsibilities:

• Maintain all aspects of kitchen operations, ensuring efficiency, consistency, and adherence to established culinary standards.
• Enforce strict compliance with food hygiene, sanitation, and safety regulations in accordance with SFA and HACCP standards.
• Manage kitchen budgets, control food costs and oversee inventory.
• Lead, train, and develop kitchen staff while fostering a respectful, accountable, and team-oriented kitchen culture.
• Collaborate closely with management and service teams to ensure alignment on restaurant goals, promotions, and events.
• Promote sustainable sourcing, waste reduction practices, and continuously seek opportunities to enhance productivity and guest satisfaction.

Requirements:

• Minimum 3 years of experience as Sous Chef
• Strong leadership, communication, and organizational skills.
• Strong culinary knowledge and experience in Western Cuisine or Modern Cafe Cuisine
• Excellent knowledge of food production, menu engineering, and cost management.
• Certification in food hygiene and safety is mandatory.
• Passionate, disciplined, and committed to delivering culinary excellence.