SOUS CHEF

Position: Sous Chef

Employment Type: Full-Time

Industry: Food & Beverage / Restaurant

Job Responsibilities

• Assist the Head Chef in overseeing daily kitchen operations.

• Supervise and coordinate kitchen staff to ensure smooth operations.

• Prepare, cook and present dishes according to the restaurant's standards.

• Ensure consistency in food quality, taste, portioning and presentation.

• Monitor food inventory, stock levels and kitchen supplies.

• Maintain food hygiene, cleanliness and safety standards.

• Assist in menu planning, recipe development and food cost control.

• Train, guide and motivate junior kitchen staff.

• Ensure kitchen operations comply with food safety and regulatory requirements.

• Minimum 3–5 years of relevant experience in a professional kitchen.

• Previous experience in a supervisory or senior chef position preferred.

• Strong cooking skills and knowledge of kitchen operations.

• Good leadership, communication and team management skills.

• Able to work independently in a fast-paced environment.

• Responsible, organised and committed to maintaining food quality and standards.

• Willing to work shifts, weekends and public holidays.

What We Offer

• Competitive salary based on experience.

• Career development and progression opportunities.

• Supportive working environment.

• Staff benefits and other incentives.

Interested candidates are welcome to apply with their updated resume.