SOUS CHEF

Responsibilities

• Assist the Executive Chef in overseeing daily kitchen operations to ensure smooth workflow and high standards
• Collaborate with the Executive Chef to develop and refine menu recipes that meet quality and customer expectations
• Supervise and motivate kitchen staff to maintain productivity and teamwork
• Manage food ordering processes, control costs, and monitor inventory levels to optimize resources
• Prepare and cook high-quality dishes following established culinary standards
• Direct and coordinate food preparation activities to ensure timely and consistent output
• Train kitchen staff on cooking techniques, safety, and hygiene practices
• Schedule staff shifts to ensure adequate coverage and operational efficiency

Preferred competencies and qualifications

• Knowledge of food and beverage professional principles and practices to support kitchen operations
• Familiarity with order and inventory management systems to maintain accurate stock control
• Awareness of current culinary trends and best cooking practices to enhance menu offerings
• Strong interpersonal communication skills to effectively collaborate with team members and management