Key Responsibilities:
* Assist the Executive Chef in overseeing all daily kitchen operations.
* Prepare and supervise the production of high-quality international cuisine, ensuring consistency in taste and presentation.
* Lead, train, and motivate kitchen staff to achieve excellent performance.
* Ensure all dishes are prepared according to standardized recipes and quality standards.
* Monitor inventory, conduct stock control, and minimize food waste.
* Control food costs and maintain portion consistency.
* Ensure compliance with HACCP, food safety, sanitation, and hygiene regulations.
* Assist in menu development, recipe costing, and seasonal menu planning.
* Coordinate with suppliers and purchasing departments to maintain adequate inventory.
* Maintain a clean, organized, and safe kitchen environment.
* Manage kitchen operations efficiently in the absence of the Executive Chef.
Requirements:
* Minimum 3–5 years of experience as a Sous Chef in an international restaurant, hotel, or fine dining establishment.
* Strong knowledge of international cuisines, including European, Mediterranean, Asian, and Middle Eastern dishes.
* Excellent leadership, communication, and team management skills.
* Proven ability to work in a high-volume, fast-paced kitchen.
* Experience in food cost control, inventory management, and kitchen operations.
* Thorough understanding of HACCP and food safety standards.
* Culinary diploma or equivalent professional qualification is preferred.
* Ability to work flexible hours, including weekends and holidays.
If you are a creative, motivated, and experienced culinary professional with a passion for international cuisine, we encourage you to apply and become part of our growing team.