Sous Chef

Responsibilities

• Collaborate with the head chef to create new menu items and develop recipes.
• Monitor food quality and presentation to maintain high standards.
• Coordinate with other departments and staff to ensure smooth operation of the kitchen.
• Assist the head chef in planning and directing food preparation activities.
• Oversee the inventory and ordering of ingredients and supplies.

Desired Candidate Profile

• Minimum of 5 years of experience in a similar role, preferably in a high-volume restaurant.
• Culinary degree or certification from a recognized institution.
• Strong knowledge of various cooking techniques and cuisines.
• Excellent leadership and communication skills.
• Attention to detail and commitment to maintaining high standards.
• Ability to adapt and be flexible in a changing culinary landscape.
• Passion for food and creativity in developing new dishes.
• Strong organizational and time management skills.