Roles and Responsibility

Assist the Head Chef in planning and executing menus that meet high standards of quality and presentation.
Develop and implement new menu ideas and recipes to enhance the dining experience.
Supervise kitchen staff, providing guidance and training to ensure excellent customer service.
Maintain high levels of food safety and hygiene standards.
Collaborate with other departments to ensure seamless service delivery.
Monitor inventory levels and order supplies as needed.

Job Requirements

Proven experience as a Chef or Sous Chef in a reputable establishment.
Strong knowledge of food preparation techniques, ingredients, and cooking methods.
Excellent communication and interpersonal skills.
Ability to work under pressure and manage multiple tasks simultaneously.
Familiarity with point-of-sale systems and inventory management software.
Culinary certification or relevant degree is preferred.

Executive Sous Chef

Job Description