Sous / Chef De Partie

Position Summary:
The Chef is responsible for planning, preparing, and executing high-quality meals while overseeing kitchen operations. This role ensures food safety, consistency, creativity, and efficiency in a fast-paced culinary environment.

Key Responsibilities

• Menu Planning & Development

  • Create, update, and innovate menus based on seasonality, cost, and customer preferences.

  • Ensure all dishes meet quality, taste, and presentation standards.

• Food Preparation & Cooking

  • Prepare and cook meals according to recipes and specifications.

  • Maintain consistency in flavor, portioning, and plating.

• Quality & Safety

  • Enforce hygiene, sanitation, and food safety standards.

  • Ensure compliance with local health regulations.

  • Conduct routine inspections of kitchen equipment and work areas.

• Team Leadership

  • Train, mentor, and evaluate kitchen staff.

  • Foster a positive, collaborative team environment.

  • Address performance issues and support staff development.

• Cost Control & Budgeting

  • Monitor food waste and portion control.

  • Manage kitchen budget and track expenses.

  • Work with management to set pricing and optimize profitability.

Skills & Qualifications

• Proven experience as a Chef or in a similar culinary role.

• Strong knowledge of food preparation, kitchen operations, and sanitation regulations.

• Creative menu development and strong understanding of culinary trends.

• Excellent leadership, communication, and organizational skills.

• Ability to work under pressure in a fast-paced environment.

• Culinary school certification or relevant training (preferred but not required).