Sous Chef

As an experienced professional in the field of F&B Production with 9-12 years of experience, you will have the opportunity to lead the kitchen team in the absence of the Executive Chef. Your guidance will be crucial in mentoring junior kitchen staff members, overseeing kitchen stock and ingredients, and ensuring a first-in, first-out food rotation system for quality assurance. Additionally, you will be responsible for hiring and training new kitchen employees, managing food and product ordering to minimize waste, and supervising all food preparation and presentation to maintain quality and restaurant standards. Your collaboration with the Head Chef in menu creation and kitchen organization will contribute to the overall success of the team. Key Responsibilities: - Lead the kitchen team in the absence of the Executive Chef - Mentor junior kitchen staff members - Oversee kitchen stock and ingredients - Ensure a first-in, first-out food rotation system for quality assurance - Hire and train new kitchen employees - Manage food and product ordering to minimize waste - Supervise all food preparation and presentation to maintain quality and restaurant standards - Collaborate with the Head Chef in menu creation and kitchen organization Qualifications Required: - 9-12 years of experience in F&B Production - Strong leadership and mentoring skills - Excellent organizational and communication abilities - Knowledge of food safety standards and kitchen management - Ability to work effectively in a team environment - Experience in menu creation and kitchen efficiency If you are passionate about the culinary arts and seek to join a team that values its staff above all else, then this opportunity at FSD is the perfect fit for you. To apply, please send your resume to hrd@foodstopdiner.com with the position you wish to apply for mentioned in the subject line. Join us at FSD, where we believe in nurturing talents and creating a beautiful work environment for our team members.,