Sous Chef

A Sous Chef plays a key role in kitchen management, supporting the Executive Chef in overseeing kitchen operations.

Responsibilities include

managing food production, ensuring high standards of food quality and presentation, and training kitchen staff. They also maintain food safety protocols, supervise cooks, and coordinate daily kitchen activities. The Sous Chef collaborates closely with the Executive Chef to uphold culinary excellence and operational efficiency.

Strong leadership, culinary expertise, and attention to detail are essential for success in this role.