Core Responsibilities

• Operational Leadership: Manage daily kitchen operations and act as the senior leader in the Executive Chef's absence.
• Staff Management: Supervise, train, mentor, and schedule kitchen staff, including disciplining and evaluating performance.
• Food Quality & Safety: Maintain high food quality, consistency, and presentation standards. Enforce strict sanitation.
• Cost Control: Monitor food and labor costs to meet budget targets, including waste reduction, portion control, and inventory management.
• Menu Development: Assist in developing new, creative menus, recipes, and seasonal food promotions. 

Key Requirements & Skills

• Experience: Proven experience as a Sous Chef or higher in a high-volume restaurant, 5-star hotel, or similar setting.
• Culinary Knowledge: Advanced culinary skills and ability to manage all kitchen stations.
• Leadership: Strong communication and team-building skills.

Administration: Proficiency in inventory systems, food costing, and scheduling