Job Role
The Sous Chef will oversee kitchen operations, manage staff efficiently and ensure the highest standard of food preparation and presentation.
* Maintain culinary excellence, delegate tasks effectively, and train staff to meet expectations.
* Liaise with senior management and other departments for business efficiency.
* Control stock levels, prepare financial reports, and receive deliveries in a timely manner.
* Support menu development, ordering, and costing strategies.
Requirements: A minimum of 3 years as a Sous Chef in a high-end establishment, strong leadership skills, and awareness of inventory control and budgeting principles.