• Assist the Head Chef in daily kitchen operations and food preparation.
• Supervise and train kitchen staff to ensure high standards of food quality and hygiene.
• Develop and create new menu items in collaboration with the Head Chef.
• Maintain inventory and order supplies to ensure kitchen efficiency.
• Ensure compliance with health and safety regulations in food handling and kitchen organization.

Requirements

• JOB TITLE: SOUS CHEF/COOK
• Educational Qualifications: Bachelor’s degree in Culinary Arts or related field
• Experience Level: 1-3 years of experience in a professional kitchen
• Skills and Competencies: Strong culinary skills and knowledge of food safety practices
• Responsibilities and Duties: Ability to manage time effectively and meet deadlines
• Qualities and Traits: Attention to detail, creativity, and strong communication skills