Sous Chef

Responsibilities

• Directs food preparation and collaborates with executive chef.
• Produces high quality plates, including both design and taste.
• Oversees and supervises kitchen staff.
• Ensures that food is top quality and that kitchen is in good condition.
• Keeps stations clean and complies with food safety standards.
• Offers suggestions and creative ideas that can improve upon the kitchen’s performance.
• Prepares food properly.
• Solves problems that arise and seizes control of issues in the kitchen.
• Enforce strict health and hygiene standards
• Help to maintain a climate of smooth and friendly cooperation

Requirements

• Proven experience in a Sous Chef role
• Excellent use of various cooking methods, ingredients, equipment and processes
• Ability to multitask and work efficiently under pressure
• Knowledge of best cooking practices
• Working knowledge of HACCP
• Possess good communication and organisational skills
• Have fluency in English
• Be flexible in their working hours