Sous Chef

ResponsibilitiesOversee food preparation, cooking, and presentation to ensure consistency and qualityDevelop and implement new recipes and menus to enhance the dining experienceTrain and mentor junior staff members to improve their skills and knowledge, including staff supervision, inventory management, and food safetyMaintain kitchen cleanliness, hygiene, and safety standardsManage inventory, minimize waste, and optimize kitchen resourcesCollaborate with the front‑of‑house team to ensure seamless service deliveryQualificationsDiploma or Degree in Culinary Arts or related fieldMinimum 5 years of experience as a Sous Chef or similar role in a high‑volume kitchenProven track record of leading a team and driving kitchen efficiencyStrong knowledge of international cuisine, cooking techniques, and kitchen operationsExcellent communication, leadership, and interpersonal skillsAbility to work under pressure and maintain a calm demeanorHACCP, Food Safety, and Health & Safety certifications are a plus#J-18808-Ljbffr