Job Description
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
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