Sous Chef – Kitchen Operations Leader

About the role

The Sous Chef supports the Executive Chef in delivering high‑quality culinary experiences. You will lead the kitchen team, ensure consistent food quality, and uphold safety standards while contributing to menu development.

Key responsibilities

• Assist the Executive Chef in overseeing daily kitchen operations and staff.
• Collaborate on menu planning, development, and execution.
• Maintain the highest standards of food quality, taste, and presentation.
• Ensure strict compliance with food safety and sanitation regulations.
• Help manage kitchen budgets, control food costs, and oversee inventory.
• Train, mentor, and develop kitchen personnel.
• Participate in recipe development and adapt dishes for dietary needs.
• Support special events, promotions, and guest interactions.
• Promote a clean, organized, and efficient work environment.

Required profile

• Proven experience in a professional kitchen, preferably in a supervisory role.
• Strong leadership and team‑building abilities.
• Commitment to culinary excellence and continuous improvement.
• Awareness of current culinary trends and techniques.

Required skills

• Menu planning and execution
• Food safety and sanitation compliance
• Inventory and cost control
• Recipe development and adaptation
• Culinary techniques and plating

What we offer

• Opportunity to work alongside an experienced Executive Chef.
• Dynamic kitchen environment with room for professional growth.
• Engagement in creative menu projects and special events.