Sous Chef

Reporting to the Senior Chef, the selected candidate will have the responsibility to help in the daily activities of the kitchen.

What you will be doing:

The Sous Chef will assist in menu planning, oversee kitchen operations, and step in for the Chef as needed. Responsibilities include managing kitchen staff, ensuring quality standards, training staff, ordering supplies, and maintaining safety and sanitation regulations.

What are we looking for?

• Minimum 2 years of Sous Chef experience in Hotels/Catering
• Knowledge of cooking methods, ingredients, and kitchen procedures
• Strong staff management skills
• Ability to handle emergencies and find solutions quickly
• Familiar with hospital industry best practices
• Proficient in Microsoft Office and Vipertex
• Knowledge of HACCP compliance