Job Summary:

As a Sous Chef at Wavehouse, you will be the second-in-command in the kitchen, supporting the Chef de Cuisine in managing the culinary team. Your primary focus will be on delivering consistent food quality and creating exceptional dining experiences for guests while adhering to safety guidelines and standard operating procedures.

Responsibilities:

• Assist the Chef de Cuisine in managing daily kitchen operations and supervising the kitchen staff.
• Coordinate food preparation, cooking, and presentation to ensure high-quality standards.
• Develop, plan, and prepare innovative and seasonal menus in alignment with restaurant concepts.
• Monitor inventory levels and manage supply orders to ensure availability of ingredients.
• Maintain cleanliness and organization of the kitchen, ensuring compliance with health and safety regulations.
• Train and mentor kitchen staff to enhance skills and improve service quality.
• Assist in managing kitchen budgets, controlling food costs, and minimizing waste.
• Participate in daily briefings and operational meetings to communicate updates and action points.
• Address guest feedback and ensure satisfaction with food quality and presentation.
• Oversee food plating and presentation to meet the restaurant's standards.

Requirements:

• Minimum of 5 years of professional kitchen experience, including 2 years in a supervisory role.
• Diploma in Culinary Arts or a related field is required.
• Relevant experience in a high-volume, fast-paced kitchen environment, preferably in a 5-star hotel or restaurant.
• Strong knowledge of various cooking techniques, cuisines, and menu development.
• Excellent leadership skills with the ability to motivate and manage a diverse team.
• Strong organizational and multitasking abilities.
• Proficient in food safety standards and regulations.
• Excellent communication and interpersonal skills.
• Flexibility to work varying shifts, including evenings, weekends, and holidays.

Level of Education:

• Diploma in Culinary Arts or a related field.

Work Hours:

• Full-time position with flexible shifts, including evenings and weekends.

Experience in Months:

• Minimum of 60 months (5 years) in a professional kitchen, with leadership experience preferred.