Job Summary:
The Sous Chef at Barracudas will assist the Chef de Cuisine in managing kitchen operations to ensure the delivery of high-quality food and exceptional guest experiences. The role involves overseeing food preparation, maintaining kitchen standards, managing staff, and ensuring compliance with safety and hygiene regulations.

Responsibilities:

• Assist the Chef de Cuisine in the daily operations of the kitchen, ensuring food preparation meets quality standards.
• Supervise and train kitchen staff, ensuring adherence to health and safety guidelines.
• Plan and coordinate food production schedules to ensure timely service.
• Collaborate on menu development, ensuring variety and seasonal ingredients.
• Monitor food stock levels, order supplies, and manage inventory to avoid waste.
• Ensure all kitchen equipment is maintained and in good working condition.
• Manage kitchen costs and work within budgetary constraints to optimize profitability.
• Enforce cleanliness and hygiene standards, ensuring compliance with local health regulations.
• Take charge of the kitchen during the absence of the Chef de Cuisine, including attending briefings and operational meetings.
• Implement and monitor standard operating procedures, ensuring food safety and sanitation protocols are followed.
• Assist in organizing special events or catering functions as required.
• Ensure the proper training of new kitchen staff and ongoing skill development of the team.
• Foster a positive team environment, encouraging collaboration and maintaining high morale.

Requirements:

• Diploma in Catering or Culinary Arts, or equivalent qualification.
• Minimum of 5 years of professional kitchen experience, with exposure to fast-paced, high-volume environments.
• Previous experience in a leadership role within a 5-star hotel or fine dining establishment is required.
• Strong understanding of food safety and sanitation standards.
• Ability to manage kitchen operations, inventory, and budgeting.
• Excellent organizational and time-management skills.
• Strong communication skills and the ability to work well under pressure.
• Creative approach to menu development and food presentation.
• Experience in training and developing kitchen staff.

Level of Education:
Diploma in Catering or Culinary Arts.

Work Hours:
Full-time, flexible hours including weekends and holidays as required by the restaurant's operations.

Experience in Months:
60 months (5 years) of professional kitchen experience, including leadership in a similar role.

As a Sous Chef at Barracudas, you will play a critical role in maintaining the restaurant's high culinary standards and creating memorable dining experiences for guests.