Sous Chef

Supervising and managing kitchen operations, while ensuring the safety of the culinary team.
Assist the Head Chef in menu planning, recipe development and food costing.
Supervise and train kitchen staff, ensuring high-quality food preparation and service.
Maintain food safety and hygiene standards in accordance with applicable regulations.
Collaborate with the head chef to create new dishes and ensure uniformity in flavor and presentation.
Monitor inventory levels and order supplies as needed to reduce waste and maximize efficiency.
Help create daily specials and seasonal menus, using local and seasonal ingredients.
Conduct periodic quality checks to ensure that food meets the highest standards of taste, texture and appearance.
Manage food costs and labor costs to achieve budget goals.
Staying up to date with trends and developments in the industry, and bringing new ideas and techniques to the kitchen.

Required profile of candidates
Culinary degree or similar qualification.
At least 5 years of experience in the kitchen of a large restaurant or hotel.
Strong knowledge of food safety and hygiene regulations.
Excellent leadership and communication skills.
Ability to work under pressure and meet tight deadlines.
A creative and innovative mindset, with a passion for culinary excellence.
Strong organizational and time management skills.
Ability to effectively train and mentor kitchen staff.
Flexibility to work evenings, weekends and holidays as needed.