Sous Chef at CDL Human Resource

Key Responsibilities:

• Lead and manage the kitchen team, including chefs, cooks, and kitchen assistants.
• Develop innovative and enticing menus that showcase creativity, seasonal ingredients, and culinary expertise.
• Ensure efficient and smooth operation of the kitchen, including food preparation, cooking, and plating.
• Maintain high standards of food hygiene, safety, and sanitation in accordance with health regulations.
• Monitor food costs and inventory levels, implementing strategies to minimize wastage and maximize profitability.
• Train and develop kitchen staff, fostering a culture of continuous improvement and excellence.
• Collaborate with other departments, such as front-of-house staff and management, to ensure seamless service and guest satisfaction.
• Stay updated on industry trends and culinary techniques, incorporating new ideas into menu development and kitchen practices.
• Handle any kitchen-related issues or challenges in a proactive and professional manner.
• Uphold the restaurant's reputation for exceptional dining experiences, consistently exceeding guest expectations.

Requirements

Qualifications:

• Minimum of 3 years of experience in culinary roles, with a strong background in A la carte dining.
• Proven track record of success in leading kitchen teams and managing kitchen operations.
• Culinary qualifications or certifications preferred.
• Excellent leadership and communication skills.
• Creative flair and passion for food and cooking.
• Ability to work well under pressure and in a fast-paced environment.
• Strong organizational and time-management abilities.
• Attention to detail and commitment to upholding high standards of quality.