Sous Chef

Support the Head Chef in directing daily kitchen operations.

• Oversee food preparation, cooking and plating.
• Assist in leading the kitchen during service.
• Ordering, inventory and stock rotation
• Help develop menu items, specials and standardised recipes.
• Ensure compliance with food safety and sanitation regulations.
• Work with front-of-house on guest needs and allergy requirements.
• Minimum 5 years' experience as a Sous Chef in a high-volume restaurant.
• Strong knowledge of cooking techniques and all kitchen stations.
• Proven leadership and team training skills.
• Experience with ordering, inventory and food cost control.
• Strong organisational and communication skills.
• Ability to work under pressure while maintaining quality.