Job Summary:
We are seeking a dedicated and skilled Sous Chef to join our team at Waves, where you will assist the Chef de Cuisine in managing kitchen operations to deliver exceptional culinary experiences. You will uphold the highest standards of food preparation and hygiene, ensuring compliance with standard operating procedures while fostering a positive and efficient kitchen environment.

Responsibilities:

• Assist the Chef de Cuisine in leading and managing kitchen operations, ensuring food quality and presentation meet the highest standards.
• Maintain proper hygiene and sanitation in all kitchen areas, adhering to health and safety regulations.
• Manage inventory levels, including ordering and stock control of ingredients and supplies.
• Train and mentor kitchen staff, ensuring they adhere to service standards and best practices.
• Supervise daily food preparation and cooking activities, ensuring consistency in taste and presentation.
• Collaborate with other departments to ensure smooth kitchen operations and effective communication.
• Create and update menus in collaboration with the Chef de Cuisine, incorporating seasonal ingredients and culinary trends.
• Handle food cost management and assist in budgeting to maximize profitability.
• Conduct regular quality checks on food items before they are served.
• Lead by example in the kitchen, promoting teamwork and a positive work atmosphere.
• Participate in staff meetings and training sessions to continually improve skills and operational efficiency.
• Manage kitchen staff schedules to ensure adequate coverage during peak service times.
• Assist in planning and executing special events and themed dinners as required.

Requirements:

• Diploma in Culinary Arts or related field.
• Minimum 5 years of experience in a high-volume, 5-star kitchen environment.
• 1-2 years of experience in a supervisory or Sous Chef role.
• Strong knowledge of various cuisines and cooking techniques.
• Proven ability to lead and motivate a team in a fast-paced environment.
• Excellent communication and interpersonal skills.
• Strong organizational skills and attention to detail.
• Ability to work flexible hours, including evenings and weekends.
• Knowledge of food safety regulations and best practices.
• Proficiency in menu development and food cost management.
• Passion for culinary innovation and creativity.

Level of Education:
Diploma in Culinary Arts or related field.

Work Hours:
Full-time; flexible hours, including evenings, weekends, and holidays as required by operational needs.

Experience in Months:
60+ months (5 years) of relevant experience in a high-volume kitchen environment.