Sous Chef

This position is responsible for maintaining the entire kitchen operation which includes training and developing all kitchen staff and ensuring consistency in work performance. ESSENTIAL DUTIES AND RESPONSIBILITIES • Maintaining the entire kitchen operation • Preparing hot and cold dishes and executing requests based on required specifications • Assisting in the planning and development of menus and recipes • Supervising, training, and developing staff and ensuring consistency in work performance • Ensure quality control and presentation of the food • Ensuring proper handling and storage of all food items in accordance with the Company standards and sanitation regulations • Assist in operations to ensure the smooth operation of the restaurant. • Assist in cleaning duties • Maintain a planned food cost REQUIREMENTS • Food hygiene audit certificate (WSQ) – preferably • Basic food hygiene certificate (WSQ) • 5 years of related experience