Sous chef

• Assist the Executive Sous Chef in overseeing the daily operations of the brasserie restaurant

• Prepare and cook a variety of dishes in accordance with menu specifications and company standards

• Monitor and control food costs, waste, and portion sizes

• Assist in developing and updating menu offerings

• Ensure all equipment and work areas are kept clean and in good condition

• Collaborate with other departments, such as front of house, to ensure a smooth and efficient service

• Follow all company policies and procedures, including health and safety regulations

Requirements:

• Minimum of 2 years experience in a similar role

• Culinary degree or equivalent training preferred

• Strong knowledge of food safety and hygiene regulations

• Ability to work well under pressure and in a fast-paced environment

• Excellent communication and leadership skills