Sous Chef

• Ensure the execution of menu items developed by the Executive Chef in accordance with his recipes, standards and specifications with precision and consistency.
• Demonstrate strong command of cooking techniques, processes, and equipment, correctly and safely.
• Prepare requested menus and respond to culinary-related enquiries promptly.]
• Contribute to the development of new dishes for food tastings and photoshoots.
• Implement recipes updates, techniques, and workflow as directed.
• Ensure all restaurant areas are set up and ready prior to start of daily operations.
• Manage training manuals, SOPs and training efforts to ensure the team is adequately trained.
• Participate actively in quality initiatives, chef briefings, and team meetings, to enhance culinary operations, sales targets, and maintain strong communication.
• Ensure all recipes, costing, and related documentation up to date and accurate.
• Oversee and manage kitchen operations and specific stations, ensuring smooth execution and quality output.
• Evaluate the quality of dishes prepared by team members and make necessary adjustments for consistency.
• Stay informed of the restaurant’s occupancy levels, events, forecasts, and business performance.
• Assist with inventory checks and stock management.
• Manage purchasing and production processes to reduce food wastage and optimize food costs.
• Uphold all HACCP standards and food safety requirements throughout kitchen operations.
• Ensure the highest standards of personal hygiene, clean uniforms, sanitation practices, and workstation cleanliness.
• Work closely with Executive Chef on culinary‑related issues and take appropriate action.
• Collaborate with the team on production and ingredients forecast and other kitchen matters.
• Manage the team’s schedule to ensure optimal manpower planning.
• Any other duties as assigned by the management or manager.

REQUIREMENTS

• At least 1 year of relevant experience ideally within a similar dining concept.
• A positive and resilient mindset, with the ability to learn quickly, adapt to changing demands, and manage multiple tasks in a fast‑paced kitchen.
• A strong sense of pride in hygiene and food safety, with a commitment to maintaining the highest kitchen standards.
• A proactive and supportive team player who takes initiative and contributes positively to the kitchen culture.
• Flexibility and dedication to work shift hours, weekends, and public holidays.