About the role
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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