Sous Chef

Works alongside head chef to manage daily kitchen activities, including overseeing staff, aiding with menu preparation, ensuring food quality and freshness, and monitoring ordering and stocking. Provides meal quality and consistency by following designated recipes. To ensure success, your team delivers high-quality, cost-effective dishes promptly.

Top candidates are creative, service-oriented, and level-headed. Full-time with weekends included.

Duties/Responsibilities:

• All veg cuisines to be taken care of and relevant skills to make all the types of dishes required for the café & bakery part.

• Provides guidance to junior kitchen staff members, including but not limited to line cooking, food preparation, and dish plating

• Oversees and organises kitchen stock and ingredients

• Ensures a first-in, first-out food rotation system and verifies all food products are correctly dated and organised for quality assurance

• Keeps cooking stations stocked, especially before and during prime operation hours.

• Manages food and product ordering by keeping detailed records and minimising waste, plus works with existing systems to improve waste reduction and manage budgetary concerns.

• Making all food preparation and presentation to ensure quality and restaurant standards

• Works with the head chef to maintain kitchen organisation, staff ability, and training opportunities

• Ensuring the cleanliness and hygiene in the kitchen.

• Verifies that food storage units all meet standards and are consistently well-managed

• Coordinates with the restaurant management team on supply orders, budget, kitchen efficiency and staffing. Required Skills/Abilities:

• Strong knowledge of cooking methods, kitchen equipment, and best practices.

Education and Experience:

• Bachelor’s degree in Culinary or relevant field.

• A minimum of 3 years experience in a similar role