KEY RESPONSIBILITIES:

• Assist in planning and executing daily menus and specials
• Supervise kitchen staff and ensure smooth service flow
• Maintain food quality, presentation, and consistency
• Monitor inventory, manage stock rotation, and reduce waste
• Uphold hygiene, safety, and sanitation standards
• Train and mentor junior chefs and kitchen staff
• Collaborate on new recipes and seasonal offerings

QUALIFICATIONS:

• Proven experience as a Sous Chef or Senior Line Cook (3+ years)
• Strong leadership and organizational skills
• Deep understanding of culinary techniques and kitchen operations
• Ability to work under pressure and adapt quickly
• Culinary certification or equivalent experience preferred

• Assist in planning and executing daily menus and specials
• Supervise kitchen staff and ensure smooth service flow
• Maintain food quality, presentation, and consistency
• Monitor inventory, manage stock rotation, and reduce waste
• Uphold hygiene, safety, and sanitation standards
• Train and mentor junior chefs and kitchen staff
• Collaborate on new recipes and seasonal offerings

• Strong leadership and organizational skills
• Deep understanding of culinary techniques and kitchen operations
• Ability to work under pressure and adapt quickly

• Proven experience as a Sous Chef or Senior Line Cook (3+ years)
• Culinary certification or equivalent experience preferred