Job Description
Requirements
Proven experience as a Sous Chef or similar role in catering.
Strong culinary skills and knowledge of food preparation techniques.
Excellent leadership and team management abilities.
Ability to work in a fast-paced environment and handle multiple tasks.
Strong organizational and time management skills.
Knowledge of food safety and sanitation regulations.
Ability to create and execute high-quality menus.
Flexibility to work evenings, weekends, and holidays as needed.
Responsibilities
Assist the Head Chef in managing kitchen operations for catering events.
Supervise kitchen staff and ensure efficient workflow.
Oversee food preparation, cooking, and presentation.
Ensure compliance with health and safety regulations.
Plan menus and source high-quality ingredients.
Train and mentor kitchen staff to maintain high standards.
Monitor inventory levels and order supplies as needed.
Coordinate with the catering team to ensure timely food delivery.
