Key Responsibilities: Kitchen Oversight: Assist the Executive Chef in managing all kitchen operations, including food preparation, cooking, and presentation, ensuring consistency and excellence. Menu Development: Collaborate in designing and updating menus, incorporating creative and seasonal elements to enhance the dining experience. Staff Management: Lead, train, and motivate kitchen staff, ensuring effective teamwork, skill development, and adherence to culinary standards. Quality Control: Maintain high standards of food quality, presentation, and safety. Conduct regular tastings and quality checks. Inventory & Ordering: Oversee inventory management, including ordering, stock control, and minimizing waste. Ensure efficient use of resources. Health & Safety: Ensure compliance with health, safety, and sanitation regulations, maintaining a clean and organized kitchen environment. Operational Support: Assist in the development and implementation of kitchen procedures and protocols to enhance operational efficiency and guest satisfaction. Requirements: Experience: Minimum of 5-7 years of experience in high-end restaurant or hotel kitchens, with at least 2 years in a sous chef or executive sous chef role. Skills: Strong culinary skills, leadership abilities, and proficiency in various cooking techniques and cuisines. Excellent organizational and communication skills. Education: Culinary degree or equivalent qualification is preferred. Creativity: Ability to innovate and contribute to menu creation and culinary trends. Flexibility: Willingness to work flexible hours, including evenings, weekends, and holidays as required.
