Key Responsibilities

• Oversee daily kitchen operations and ensure smooth workflow
• Prepare, cook, and present dishes according to established standards
• Supervise, train, and motivate kitchen staff
• Assist in menu planning, development, and seasonal updates
• Ensure food quality, consistency, and presentation meet brand standards
• Monitor food costs, portion control, and minimize waste
• Manage inventory, ordering, and proper storage of ingredients
• Enforce hygiene, sanitation, and food safety regulations
• Coordinate with front-of-house and management teams
• Support the Executive Chef in achieving operational and financial goals

Skills, Experience & Educational Requirements

• Strong leadership and team management abilities
• Excellent culinary skills with attention to detail
• Menu planning and recipe development expertise
• Knowledge of food cost control and budgeting
• Ability to work under pressure in a fast-paced environment
• Strong organizational and time-management skills
• Understanding of food safety, hygiene, and sanitation standards
• Effective communication and problem-solving skills
• Creativity and passion for food presentation and innovation
• Minimum of 5–8 years of professional kitchen experience
• Previous experience as a Sous Chef or similar leadership role
• Proven experience in high-volume or fine-dining kitchens
• Experience managing kitchen staff and daily operations
• Background in inventory management and supplier coordination
• Culinary degree or diploma from a recognized institution preferred
• Professional culinary training or apprenticeship required
• Food safety certification (e.g., HACCP) preferred or required
• Ongoing culinary education or workshops considered an asset