Sous Chef

Key Responsibilities:

. To train the kitchen team through teaching new recipes, special menus, food promotions and works, supervising all kitchen and associated departments so as to achieve a high standard of quality of food.

. To check all kitchen requisitions and transfers.

. Assist the Head Chef in the preparation and development of marketing strategies.

. Control food quality, portions, and inventory, verifying deliveries meet specifications.

. Communicate with team and other departments to support smooth kitchen operations.

. Enforce hygiene standards including proper stock handling, labeling, cleaning schedules, and temperature monitoring.

. Ensure restaurant and working areas are properly maintained and cleaned.

. To have timely follow-ups on all matters pertaining to the kitchen.