Sous Chef 11F25

We are seeking an experienced and passionate Sous Chef to join our prestigious culinary team. As a Sous Chef, you will work closely with the Head Chef to craft exceptional dishes that meet our high standards for quality and innovation. You will be responsible for overseeing kitchen staff, ensuring a smooth operation during meal service, and contributing to menu development with your creative ideas. With an emphasis on collaboration, you will manage and inspire the kitchen team to achieve culinary excellence and maintain the highest level of food safety and hygiene. This is an outstanding opportunity for a motivated culinary professional who can thrive in a fast-paced environment and is eager to support the creation of memorable dining experiences for our guests.

Responsibilities

• Assist the Head Chef in preparing and designing all menu offerings.
• Supervise and train kitchen staff to ensure efficient kitchen operations.
• Manage kitchen inventory and ensure the proper storage of all food items.
• Ensure adherence to food safety and hygiene standards within the kitchen.
• Coordinate the preparation of a variety of culinary dishes and recipes.
• Foster a positive and productive environment for the culinary team.
• Maintain and repair kitchen equipment as needed to ensure quality operations.
• Collaborate with the Head Chef for seasonal menu innovations and changes.
• Monitor food costs and control waste to maintain budget requirements.
• Oversee the kitchen during service times to ensure a high-level execution.
• Assist in the recruitment of new kitchen staff by evaluating candidates.
• Ensure all dishes are beautifully presented and adhere to quality guidelines.

Requirements

• Minimum of three years experience in a professional culinary environment.
• Culinary degree or relevant certification from a recognized institution required.
• Strong knowledge of food safety regulations and kitchen hygiene practices.
• Proven ability to manage a team and maintain a productive environment.
• Excellent communication skills and ability to work collaboratively with a team.
• Ability to work in a fast-paced environment and manage multiple tasks efficiently.
• A creative mindset with proficiency in innovative culinary techniques and presentations.