What you will be doing:

The Sous Chef responsible for managing the daily operations of the hot kitchen section, ensuring the preparation and presentation of high-quality dishes. support to Executive Sous Chef in supervising the kitchen team, maintaining food safety standards, and driving operational excellence. leads by example, fosters a positive work environment, and ensures guest satisfaction through consistent kitchen performance.

• Assist the Executive Sous Chef in planning daily kitchen operations, including prep schedules, staff assignments, and service timelines.
• Maintain and update production lists, recipe files, and plating guides to ensure consistency and efficiency.
• supervise mise en place for all hot kitchen stations, ensuring readiness for each service period.
• Monitor food cost and portion control, contributing to budget adherence and profitability.
• Plan and execute menu changes, seasonal updates, and special promotions in collaboration with the culinary leadership team.
• Ensure shift handovers are conducted professionally, with clear communication of tasks, issues, and priorities.
• Review and adjust staff schedules based on business levels, ensuring optimal coverage and productivity.
• Support training and cross-training initiatives to build team flexibility and skill development.
• Maintain accurate documentation for HACCP compliance, inventory tracking, and kitchen audits.
• Assist in organizing tastings and briefings for new menu items, ensuring service staff are informed and confident.
• Contribute to planning.
• Maintain a visible presence in outlets during service, interacting with guests and ensuring satisfaction.
• Respond to guest feedback and implement improvements to enhance the dining experience..
• Enforce HACCP and local health regulations across the hot kitchen.
• Maintain cleanliness and organization of workstations, storage areas, and equipment.
• Conduct regular inspections and spot checks to ensure compliance.
• Train and mentor junior chefs and kitchen staff in cooking techniques, hygiene standards, and operational procedures.
• Conduct daily briefings and assist in performance evaluations and coaching.
• supervise and coordinate the hot kitchen team to ensure smooth and efficient service.
• Oversee the preparation, cooking, and presentation of all hot food items according to standard recipes and plating guidelines.
• Ensure mise en place is completed and stations are properly set up for each service period.
• Monitor food quality, taste, and presentation to maintain brand standards.
• Ensure all kitchen equipment is used safely and maintained properly.

promote teamwork, professionalism, and a positive kitchen culture

Desired Candidate Profile

Qualifications

• Previous experience in a similar role.
• Strong knowledge of food preparation, cooking techniques, and kitchen operations.
• Understanding of food safety, sanitation, and hygiene standards.
• Ability to supervise, train, and motivate kitchen staff.
• Excellent time management and organizational skills.
• Ability to work efficiently in a fast-paced environment.
• Strong attention to detail and commitment to food quality and presentation.
• Good communication and teamwork skills.
• Flexibility to work evenings, weekends, and holidays as needed.