Sous Chef

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 members to improve their skills and knowledge, including staff 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 Qualifications: Diploma or Degree in Culinary Arts or related field Minimum 5 years of experience as a Sous Chef or similar role in a high-volume kitchen 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 and maintain a calm demeanor HACCP, Food Safety, and Health & Safety certifications are a plus

Diploma or Degree in Culinary Arts or related field; Minimum 5 years of experience as a Sous Chef or similar role in a high-volume kitchen; 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 and maintain a calm demeanor; HACCP, Food Safety, and Health & Safety certifications are a plus.

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 members to improve their skills and knowledge, including staff 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.