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