Sous Chef

We are looking for a passionate and motivated individual who will be responsible for overseeing the kitchen operations and ensuring the quality, consistency and efficiency of food production.

RESPONSIBILITIES:

• Assist the Executive Chef in menu planning and food preparation.
• Supervise kitchen staff and ensure smooth daily operations.
• Maintain high food quality, consistency, and presentation.
• Ensure compliance with health and safety regulations.
• Monitor inventory and manage kitchen supplies efficiently.
• Train and mentor junior kitchen staff.
• Assist in cost control and waste reduction measures.

PROFILE:

• A minimum of SC/Level or NC3 Food production
• At least 3 years of working experience in similar position or previous experience in inventory management.
• Proficient in using Inventory Management Systems.
• Have a sound knowledge of ISO 22000 system.
• Excellent communication, interpersonal, and public speaking skills.
• Strong organizational and problem-solving skills.
• Able to work independently and as part of a team
• Proficiency in Microsoft Office and Microsoft Excel

Closing Date: 15th June 2025

Management reserves the right to call only the best-qualified candidates.