About the Role

• An Assistant Chef, also known as a Sous Chef, works directly under the Head Chef to manage kitchen operations. This role is crucial for ensuring the kitchen runs smoothly, efficiently, and to the highest standards.
• The Assistant Chef is a leader, mentor, and a key contributor to the culinary success of the establishment.

Key Responsibilities
Kitchen Management & Supervision:

• Oversee daily kitchen operations, including food preparation, cooking, and service.
• Supervise and train junior kitchen staff, including Commis Chefs and kitchen assistants.
• Ensure all food is prepared and served in a timely manner and to the highest quality standards.

Menu & Food Production:

• Assist the Head Chef in developing new menu items and seasonal specials.
• Manage and control food costs by monitoring inventory and reducing waste.
• Ensure all recipes are followed precisely to maintain consistency in taste and presentation.

Health & Safety:

• Enforce strict hygiene and sanitation standards in the kitchen, in compliance with food safety regulations.
• Ensure all staff are following proper food handling and storage procedures.
• Maintain a clean and organized work environment.

Leadership & Communication:

• Act as the Head Chef’s second-in-command, stepping in to manage the kitchen in their absence.
• Communicate effectively with front-of-house staff to ensure smooth service.
• Motivate the kitchen team and foster a positive, collaborative work environment.

Qualifications

• Interested candidates should possess an OND, HND, or Bachelor’s Degree with 1-3 years experience.