Culinary Operations
Assist the Executive Chef in planning, organizing, and overseeing all kitchen operations.
Ensure consistency in food quality, taste, presentation, and portion control.
Support menu development, seasonal specials, and innovative culinary offerings.
Monitor food production to meet restaurant standards and guest expectations.
Ensure all dishes are prepared and served according to established recipes and specifications.
Team Leadership
Supervise and mentor chefs and kitchen colleagues.
Lead, motivate, and develop the culinary team through coaching and training.
Assist with scheduling and manpower planning to support operational needs.
Foster a positive and collaborative work environment.
Food Safety & Quality
Ensure compliance with HACCP, food safety, sanitation, and hygiene standards.
Conduct daily quality control checks on food preparation and storage.
Monitor kitchen cleanliness and maintenance of equipment.
Cost Control & Inventory
Assist in managing food costs, waste control, and stock rotation.
Support inventory management, purchasing, and receiving procedures.
Monitor portion control and minimize product loss.
Guest Experience
Support the delivery of exceptional guest experiences through high-quality cuisine.
Respond professionally to guest feedback and special requests.
Collaborate with front-of-house teams to ensure seamless service.

Sous Chef

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