Key Responsibilities

• Assist the Head Chef in planning and directing food preparation and culinary activities.

• Supervise kitchen staff and ensure tasks are completed efficiently and according to standards.

• Ensure food quality, presentation, and portion control meet company standards.

• Monitor stock levels and coordinate with procurement to ensure timely ordering of ingredients.

• Maintain food safety and hygiene standards in compliance with local health regulations.

• Train, guide, and evaluate kitchen team members.

• Support in menu development and cost control initiatives.

• Handle customer feedback related to food quality when required.

• Ensure proper storage and labeling of food items.

• Step in to lead the kitchen in the absence of the Head Chef.

Requirements

• Proven experience as a Sous Chef, Senior Chef, or similar leadership role.

• Strong knowledge of food safety and sanitation standards.

• Leadership and team management skills.

• Ability to work under pressure in a high-volume kitchen.

• Good organizational and communication skills.

• Culinary degree or relevant certification is preferred.