Job Description

Job Summary:

We seek a skilled and dynamic Executive Sous Chef to lead our kitchen team. The Sous Chef will oversee kitchen operations, ensuring that quality, presentation, and efficiency standards are met consistently. This role requires exceptional culinary expertise, leadership


abilities, and attention to detail to provide an outstanding dining experience.

Key Responsibilities:

Kitchen Management: Supervise daily kitchen activities, including food preparation, plating, and presentation, to ensure efficiency and high standards. Staff Leadership: Manage, train, and inspire the kitchen staff, fostering teamwork and maintaining a positive work environment.
Inventory & Supplies: Oversee the ordering, storage, and inventory control of ingredients to ensure freshness and quality while effectively managing costs.


Menu Planning: Collaborate with the Executive Chef on menu development and updates, incorporating seasonal ingredients and customer preferences. Compliance: Ensure that health, safety, and sanitation standards are met in all aspects of food preparation and kitchen operations. Cost Control: Monitor and manage kitchen expenses, including food costs and waste reduction, to contribute to profitability.

Qualifications:

Proven experience as a Head Chef or similar role in a high-quality restaurant. Excellent knowledge of culinary techniques and practices. Strong leadership and communication skills. * Ability to work in a fast-paced environment and handle pressure effectively.