Sous Chef (Local Cuisine Only) - non Halal kitchen

Roles and Responsibilities

1. Leads kitchen team in executive chef's absence.

2. Provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating.

3. Oversees and organizes kitchen stock and ingredients.

4. Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance.

5. Keeps cooking stations stocked, especially before and during prime operation hours.

6. Hires and trains new kitchen employees to restaurant and kitchen standards.

7. Manages food and product ordering by keeping detailed records and minimises waste, plus works with existing systems to improve waste reduction and manage budgetary concerns.

8. Supervises all food preparation and presentation to ensure quality and restaurant standards.

9. Works with executive / head chef to maintain kitchen organization, staff ability, and training opportunities.

10. Verifies that food storage units all meet standards and are consistently well-managed

11. Assists executive / head chef with menu creation.

12. Coordinates with restaurant management team on supply ordering, budget, and kitchen efficiency and staffing.

Job Requirements

. Proficient in English.

. Completed WSQ Food Hygiene course.

. 5 years of experience as a Sous Chef.

. Understanding of various cooking methods, ingredients, equipment and procedures.

. Excellent record of kitchen and staff management.

. Accuracy and speed in handling emergency situations and providing solutions.

. Familiar with industry's best practices.

. Proficient in MS Office applications.

. Diploma in Culinary science or related certificate would be a plus.