- Supporting the Executive Chef in the day-to-day management of kitchen operations to ensure smooth service.
- Taking the lead in the kitchen when the Executive Chef is unavailable, managing the team and assigning tasks to maintain high standards in timely dish preparation.
- Overseeing the quality of ingredients and cooking techniques to ensure consistency and excellence in presentation and flavour.
- Supervising food preparation, ensuring dishes meet both restaurant standards and guest preferences.
- Training, guiding, and motivating kitchen staff to promote high performance and a positive workplace culture.
- Maintaining adherence to food safety and sanitation regulations, keeping a well-organized and hygienic kitchen environment.
- Working closely with the front-of-house team to ensure cohesive service between kitchen and dining areas.
- Demonstrated experience in a similar role as a Sous Chef or Senior Sous Chef within a high-volume or fine dining setting.
- Extensive knowledge of culinary techniques, food safety regulations, and kitchen management.
- Strong leadership skills with the ability to inspire, train, and oversee kitchen staff effectively.
- A creative approach to cuisine, with a keen eye for detail and a passion for delivering exceptional food.