Sous Chef

About the role

We are seeking a Sous Chef to oversee food preparation, cooking, and presentation, ensuring consistency and quality in a high‑volume kitchen. The role involves developing new recipes, managing inventory, and leading the kitchen team to deliver an excellent dining experience.

Key responsibilities

• Oversee food preparation, cooking, and presentation to ensure consistency and quality.
• Develop and implement new recipes and menus to enhance the dining experience.
• Train and mentor junior staff, including supervision, inventory management, and food safety.
• Maintain kitchen cleanliness, hygiene, and safety standards.
• Manage inventory, minimize waste, and optimize kitchen resources.
• Collaborate with the front‑of‑house team to ensure seamless service delivery.

Required profile

• Diploma or Degree in Culinary Arts or a related field.
• Minimum 5 years of experience as a Sous Chef or in a similar high‑volume kitchen role.
• Proven track record of leading a team and driving kitchen efficiency.
• Strong knowledge of international cuisine, cooking techniques, and kitchen operations.
• Excellent communication, leadership, and interpersonal skills.
• Ability to work under pressure while maintaining a calm demeanor.

Required skills

• HACCP certification.
• Food Safety knowledge.
• Health & Safety certification.