Sous Chef

About the role

Acting as second-in-command in the kitchen, this role is critical in maintaining culinary standards and seamless operations in the Chef’s absence. Supervise kitchen staff to ensure proper cooking methods, portion sizes, and garnishing standards are followed. Provide hands-on training and guidance to cooking personnel on advanced culinary techniques.

What you'll do

• Supervise kitchen staff to ensure proper cooking methods, portion sizes, and garnishing standards are followed
• Provide hands-on training and guidance to cooking personnel on advanced culinary techniques
• Prepare and carve meats, sauces, and specialty dishes during peak service times, banquets, and special functions

What you need

• 3–6 yrs of experience
• Food safety
• Food production
• Any graduate