The Sous Chef is responsible for managing, directing and coordinating Back of the House activities in absence of the Head Chef, thereby ensuring that products, service and restaurant standards are consistently followed and exceed the expectations of our guests. In collaboration with the Head Chef, he/she is responsible for reaching the ultimate goal of ensuring that quality culinary dishes are being served on an efficient schedule to boost the restaurant’s overall profitability. The Sous Chef also ensures the required products and goods are produced efficiently, on time, and within the budget and cost for the BOH Operations. He/she maintains the company’s reputation for food quality at all times and understands and follows HACCP as the core of product quality and safety.
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