- Assist the Head Chef in planning menus food preparation and daily kitchen operations
- Supervise and coordinate kitchen staff to ensure smooth and efficient service
- Ensure all food is prepared and presented according to hotel/restaurant standards
- Maintain high standards of food quality taste and presentation
- Monitor portion control and minimize food waste
- Ensure compliance with hygiene health and safety regulations (HACCP)
- Train coach and motivate kitchen team members
- Oversee stock levels ordering and proper storage of food items
- Take charge of the kitchen in the absence of the Head Chef
- Ensure equipment is properly used and maintained
- Support cost control and budget management initiatives
- Collaborate with other departments to ensure guest satisfaction
Qualifications :
- Proven experience as a Sous Chef or Senior Chef de Partie
- Strong leadership and communication skills
- Knowledge of food safety and sanitation standards
- Ability to work under pressure in a fast-paced environment
- Culinary qualification is an advantage
Remote Work :
No
Employment Type :
Full-time
Key Skills Culinary Experience,Food Handling,Restaurant Experience,Kitchen Management Experience,Food Preparation Experience,Kitchen Experience,Labor Cost Analysis,Catering,Cooking,Cost Control,Sanitation,Knife Skills
Experience: years
Vacancy: 1
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