Sous Chef

Support the Head Chef in directing daily kitchen operations. - Oversee food preparation, cooking and plating. - Assist in leading the kitchen during service. - Ordering, inventory and stock rotation - Help develop menu items, specials and standardised recipes. - Ensure compliance with food safety and sanitation regulations. - Work with front-of-house on guest needs and allergy requirements. - Minimum 5 years' experience as a Sous Chef in a high-volume restaurant. - Strong knowledge of cooking techniques and all kitchen stations. - Proven leadership and team training skills. - Experience with ordering, inventory and food cost control. - Strong organisational and communication skills. - Ability to work under pressure while maintaining quality.