SOUS CHEF

Qualifications

Minimum 3–5 years of experience as a Sous Chef or Senior Cook, preferably in Western cuisine. Culinary degree or relevant certification is an advantage. Proven ability to manage kitchen operations and lead a team effectively. Creative in menu development and plating presentation. Skilled in food cost control, stock management, and kitchen hygiene standards (HACCP knowledge is a plus). Willing to work in shifts, including weekends and public holidays. Able to work under pressure and in a fast-paced kitchen environment. Responsibilities

Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures. Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily. Assists Executive Chef with all kitchen operations and preparation. Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions. Assists in determining how food should be presented and creates decorative food displays.

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