Sous Chef

Assist the Head Chef in menu planning, food preparation, and recipe creation
- Oversee kitchen operations during service, ensuring quality and timely production of dishes
- Maintain high standards of food quality, hygiene, and presentation
- Train and mentor kitchen staff on culinary techniques and best practices
- Manage inventory, stock rotation, and ordering of supplies
- Ensure compliance with food safety regulations and kitchen cleanliness standards
- Contribute to creating an efficient and harmonious kitchen environment

Proven experience working in a busy kitchen environment with a focus on quality food production
- Strong knowledge of food safety practices and HACCP regulations
- Proficient in cooking techniques with a creative flair for menu development
- Previous experience in team management or leadership roles within a culinary setting
- Qualification in Culinary Arts or relevant field is desirable
- Excellent communication skills and ability to work well under pressure in a fast-paced restaurant or hospitality setting