Job Responsibilities:

• Assist the Head Chef in managing the kitchen staff and overseeing all food preparation activities
• Supervise the kitchen team to ensure high-quality food production and service
• Create and implement new recipes and menu items while maintaining consistency in food quality
• Monitor inventory levels and collaborate with suppliers to ensure timely ingredient deliveries
• Maintain food safety and sanitation standards according to regulations
• Train new kitchen staff and provide guidance to enhance their culinary skills
• Assist in budgeting, cost control, and menu planning
• Handle customer inquiries and concerns related to food quality and dietary preferences

Skills

Essential Qualifications:

• Proven experience as a Sous Chef or in a similar role within a standalone kitchen
• Strong knowledge of various cooking techniques and cuisines
• Excellent leadership and communication skills
• Ability to work well under pressure and in a fast-paced environment
• Attention to detail and creativity in food presentation
• Understanding of food safety regulations

Desired Experience:

• Minimum of 4 years of experience in a Sous Chef position
• Experience working in standalone kitchens with a focus on quality and innovation
• Experience in supervising and training kitchen staff
• Experience in menu development and cost control