Lead and oversee daily kitchen operations, maintaining the highest standards of food quality, presentation, and consistency
Manage, train, and motivate kitchen staff, fostering a positive, collaborative, and inclusive work culture
Develop and execute menus in collaboration with the Head Chef, incorporating innovative techniques while maintaining brand standards
Monitor and control food costs, inventory levels, and ordering to optimize efficiency and profitability
Ensure strict adherence to food safety, hygiene, and sanitation protocols at all times
Coordinate seamlessly with front-of-house staff to ensure smooth service delivery and exceptional guest experiences
Conduct staff scheduling, performance reviews, and provide constructive feedback to support team development
Troubleshoot operational challenges with decisiveness and resilience, adapting quickly to changing demands
Maintain detailed records of inventory, food costs, and kitchen performance metrics
Support the Head Chef in menu planning, recipe development, and culinary innovation initiatives

Desired Candidate Profile

Proven experience as a Sous Chef or similar senior kitchen leadership role in a premium or high-volume restaurant environment
Advanced culinary skills with expertise in food preparation, cooking techniques, and plating standards
Demonstrated ability to manage, motivate, and develop kitchen teams effectively
Strong organizational and time management skills with the ability to multitask and prioritize under pressure
Excellent knowledge of food safety, hygiene standards, and sanitation protocols
Proficiency in inventory management, cost control, and budget analysis
Exceptional communication and interpersonal skills with a collaborative approach
Ability to balance creativity with consistency, maintaining quality across all dishes
Problem-solving mindset with strong decision-making capabilities
Flexibility and resilience in adapting to operational changes and challenges
Culinary degree or professional certification from a recognized culinary institution (preferred)
Experience with diverse cuisines or specialized cooking methods (preferred)
Proficiency with kitchen management software and point-of-sale systems (preferred)