Sous Chef

Responsibilities:

• Assist Head Chef in developing and executing creative menus
• Supervise kitchen staff and manage inventory levels for smooth operations
• Prepare and present high-quality dishes, ensuring they meet our standards
• Train and mentor kitchen staff for a positive work environment
• Ensure food quality through regular inspections and adherence to standards
• Enforce hygine and safety standards in the kitchen
• Work the front-of-house team to enhance the overall guest experience

Requirements:

• Previous experience as Sous Chef in a fine dining setting
• Strong cullinary skills with a focus on modern techniques
• Ability to multitask and manage inventory effectively
• Contribute creative ideas to menu development
• Flexibility to work on weekend & holidays
• Knowledge of and commitment to high hygiene standards