Sous Chef

• Manage all kitchen activities, including food preparation, production, presentation, and storage.
• Ensure efficient and cost-effective operation, focusing on profitability.
• Maintain high-quality food products, presentation, and plating, serving in a timely manner.
• Assure adherence to food quality, preparation, recipes, and presentation standards.
• Monitor safety, hygiene, cleanliness standards, and compliance with HACCP checklist.
• Plan menus, staff, and prepare duty rosters in coordination with the Executive Chef.
• Train and delegate duties to develop and nurture staff.
• Maintain facilities and equipment in optimal condition, minimizing breakage and losses.
• Foster positive relationships with clients and partners to promote business interests.
• Develop and execute growth strategies for financial gain and customer satisfaction.
• Maintain positive relationships with clients to obtain feedback and encourage continued patronage.

Major Areas of Responsibility :

• Culinary operations management
• Menu planning and creation
• Cost control and profitability
• Food quality assurance
• Safety and sanitation oversight
• Staff training and development
• Facilities and equipment maintenance
• Client and partner relationship management
• Business growth strategies

Qualifications and Experience:

• B.Sc. in Hotel Management
• 6-8 years of experience as a Jr. Sous Chef / Sous Chef
• Experience in multi cuisine production and meal preparation
• Previous restaurant experience
• Extensive food and beverage knowledge
• Strong understanding of cooking methods and kitchen equipment
• Familiarity with MS Office and restaurant software programs
• Organizational and attention-to-detail skills
• Ability to work under pressure and solve problems creatively
• Excellent communication, interpersonal, and customer service skills
• Teamwork-oriented with strong leadership abilities