Demi Chef/ Sous Chef

We are seeking an experienced Sous Chef/ Demi Chef to lead kitchen operations in a high -end, high -volume restaurant. The role involves managing a team of culinary professionals, maintaining exceptional food quality and presentation standards, and consistently delivering on the restaurant’s brand promise.

The ideal candidate will have a strong leadership background, a passion for culinary excellence, and experience working in dynamic, multicultural environments.

Key Responsibilities

Kitchen Operations & Leadership

• Lead and manage a team of skilled chefs and kitchen staff
  

• Ensure consistency in food quality, taste, and presentation
  

• Oversee day -to -day kitchen operations in line with company policies
  

Procurement & Supplier Management

• Source high -quality local ingredients wherever possible
  

• Build and maintain strong partnerships with local suppliers
  

• Manage product requisitioning as per delegated authority
  

People Management

• Drive recruitment and onboarding of kitchen staff
  

• Train, mentor, and develop junior chefs
  

• Foster a positive, high -performance team culture
  

Financial & Operational Control

• Manage kitchen budgets, food costs, and inventory
  

• Monitor and improve cost control measures
  

• Oversee P&L performance related to kitchen operations
  

Innovation & Strategy

• Recommend and implement sales initiatives
  

• Develop new menu items and culinary concepts
  

• Contribute to marketing and brand development initiatives
  

Requirements

Benefits