Sous Chef

Responsibilities Assist the Executive Chef in overseeing daily kitchen operations to ensure smooth workflow and high standards Collaborate with the Executive Chef to develop and refine menu recipes that meet quality and customer expectations Supervise and motivate kitchen staff to maintain productivity and teamwork Manage food ordering processes, control costs, and monitor inventory levels to optimize resources Prepare and cook high-quality dishes following established culinary standards Direct and coordinate food preparation activities to ensure timely and consistent output Train kitchen staff on cooking techniques, safety, and hygiene practices Schedule staff shifts to ensure adequate coverage and operational efficiency Preferred competencies and qualifications Knowledge of food and beverage professional principles and practices to support kitchen operations Familiarity with order and inventory management systems to maintain accurate stock control Awareness of current culinary trends and best cooking practices to enhance menu offerings Strong interpersonal communication skills to effectively collaborate with team members and management