Job Summary
We are seeking a hands-on Sous Chef to lead kitchen operations alongside the Head Chef. You will drive consistency, quality, and team development while managing key kitchen sections and ensuring hygiene and cost control.
Responsibilities
- Collaborate with the Head Chef to manage daily kitchen operations and service delivery
- Lead and motivate the kitchen team during preparation and service to maintain high performance
- Ensure consistent quality, presentation, and taste across all dishes served
- Take ownership of kitchen sections, including fire/grill stations, to deliver precise cooking results
- Train and develop junior team members to enhance their culinary skills and efficiency
- Assist in menu development, research and development, and implement cost control measures
- Manage ordering processes, oversee stock rotation, and minimize food waste to optimize resources
- Maintain strict hygiene and food safety standards to comply with regulatory requirements
- Lead the kitchen independently when the Head Chef is unavailable to ensure smooth operations
Preferred competencies and qualifications
- Proven experience as a Sous Chef or Junior Sous Chef prepared to assume greater responsibility
- Skilled in fire, grilling, or high-heat cooking techniques to execute menu items effectively
- Demonstrated leadership with a calm, solutions-oriented approach under pressure
- Passionate about Latin American cuisine and bold flavor profiles
- Ability to maintain focus and deliver quality results in a fast-paced kitchen environment
- Strong attention to detail and dedication to consistency in food preparation
- Collaborative team player with a positive attitude and strong work ethic
