Sous Chef

As the Sous Chef, you will be responsible for preparing culinary delights for guests and owners, executing the menu, and ensuring high performance, guest satisfaction, and profitability.You will also need to ensure guest satisfaction revolves around food appearance, high quality, and overall dining experience.The Sous Chef is responsible for the daily food preparation in all kitchen areas as instructed by the Head Chef.Responsibilities: Directing the food preparation process and delegating tasks Cooking and preparing high-quality dishes Assisting the Head Chef in creating menu items, recipes, and developing dishes Supervising all kitchen stations Supervising, motivating, and working closely with other Chefs of all levels Ensuring health and safety standards Maintaining food quality and excellent standards for all dishes Assisting with determining food inventory needs, stocking, and ordering Ensuring the kitchen meets all regulations, including sanitary and food safety guidelines Qualifications & Experiences: 4-5 years of experience in the same role (F&B / Hospitality groups / 5-star hotels)Background in American/Italian or Fusion cuisines Immediate availability Good knowledge of all sections Ability to produce good quality food Good oral communication High level of attention to detail Good numeracy skills Enthusiasm to develop skills and knowledge Adaptability to change and willingness to embrace new ideas and processes Ability to work unsupervised and deliver quality work #J-18808-Ljbffr