Job Descriptions
- Assist the Head Chef in planning and directing upscale food preparation, including menu development and execution
- Oversee kitchen staff to ensure the highest standards of food quality, presentation, and consistency
- Train and mentor kitchen staff to maintain a high level of culinary skills and professionalism
- Collaborate with the Head Chef to develop new menu items and seasonal specials
- Manage inventory and control food costs to maximize profitability
- Ensure compliance with health and safety regulations and maintain a clean and organized kitchen environment
- Assist in scheduling and managing kitchen staff to meet operational requirements
- Handle kitchen administrative tasks, such as ordering supplies and maintaining records
Job Requirements
- Proven experience as a Sous Chef or senior line cook in a high-volume kitchen
- Culinary degree or equivalent certification is a plus
- Strong leadership and team management skills
- Excellent knowledge of culinary techniques, ingredients, and kitchen equipment
- Ability to work in a fast-paced environment and handle multiple tasks simultaneously
- Creativity and innovation in menu planning and food presentation
- Strong communication and interpersonal skills
- Be able to work an open fire grill
- Experience in meat cooking is a plus
- Experience in handling high value food items
- Flexibility to work evenings, weekends, and holidays as required
Working hours
- Tuesday to Saturday ( Split Shift ) / 5 days - 49 hrs per week
