Prepares food in accordance with applicable corporate standards, guidelines and regulations with established policies and procedures. Ensures quality food service is provided at all times.
Key Responsibilities:
- Assist the Head Chef in planning and preparing menus.
- Supervise and coordinate kitchen staff during food preparation and service.
- Ensure all dishes are prepared according to recipes and quality standards.
- Monitor food inventory and assist with ordering supplies.
- Maintain cleanliness, organization, and compliance with health and safety regulations.
- Train and mentor junior kitchen staff.
- Manage kitchen operations in the Head Chef's absence.
- Minimize food waste and control food costs.
Qualifications:
- Diploma or certification in Culinary Arts (preferred).
- Proven experience as a Sous Chef or senior line cook.
- Strong leadership and communication skills.
- Knowledge of food safety and sanitation regulations.
- Ability to work under pressure in a fast-paced environment.
- Excellent organizational and time-management skills.
Skills:
- Culinary expertise
- Leadership and team management
- Food preparation and presentation
- Inventory and cost control
- Problem-solving and decision-making
- Attention to detail
- Time management
