Senior Sous Chef

SUMMARY:
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POSITION INFO:

• 21/7 working cycle

• Oversee daily kitchen operations, ensuring smooth service and compliance with quality standards

• Conduct pre-shift briefings and coordinate with front- and back-of-house teams

• Manage guest interactions regarding menu requests, dietary requirements, and special occasions

• Ensure all food meets quality, presentation, and service standards of the establishment

• Enforce standardized recipes, portion control, and plating standards across the kitchen brigade

• Maintain organized systems for cyclical menus, recipes, and kitchen documentation

• Complete all administrative tasks and kitchen records accurately and on time

• Ensure compliance with food safety, hygiene, security, and health & safety legislation

• Monitor, motivate, and manage kitchen staff during preparation and service

• Assist with stock control, ordering, food costing, and minimization of wastage

• Support all kitchen sections to deliver seamless and personalized guest dining experiences

• Train, mentor, and develop junior chefs to maintain high performance and consistency

• Stay updated on industry standards, policies, and best practices to maintain competitive kitchen operations