Sous Chef

Second-in-command in the kitchen, reporting directly to the Head Chef . Key Responsibilities • Supervise day-to-day kitchen operations. • Assist with menu planning and recipe development. • Ensure food quality, presentation, and consistency. • Manage kitchen staff scheduling and manpower deployment. • Monitor food costs, wastage, and inventory levels. • Ensure compliance with food hygiene and workplace safety standards. • Conduct stock ordering and liaise with suppliers. • Handle customer feedback relating to food quality. Typical Requirements • Minimum 3 years of culinary experience. • Supervisory or team management experience. • Food Safety Level 3 (or equivalent, depending on country requirements).