Sous Chef

Role Overview: You will be leading the kitchen team in the absence of the Executive Chef and providing guidance to junior kitchen staff members. Your responsibilities will include overseeing kitchen stock and ingredients, maintaining food rotation system, hiring and training new kitchen employees, managing food and product ordering, supervising food preparation and presentation, and assisting the Head Chef with menu creation. You will collaborate with the restaurant management team on supply ordering, budget, and kitchen efficiency. Key Responsibilities: - Lead kitchen team in Executive Chef's absence - Provide guidance to junior kitchen staff members - Oversee and organize kitchen stock and ingredients - Ensure first-in, first-out food rotation system - Keep cooking stations stocked, especially during prime operation hours - Hire and train new kitchen employees - Manage food and product ordering, minimize waste, and improve budget management - Supervise food preparation and presentation to ensure quality - Maintain kitchen organization and staff training opportunities - Verify food storage units meet standards and are well-managed - Assist Head Chef with menu creation - Coordinate with restaurant management team on supply ordering, budget, and kitchen efficiency Qualifications Required: - Experience: 9-12 years in F&B Production - Salary Range: As per Industrial Standards Additional Company Details: Life at FSD is valued above all else, with a focus on making staff time enjoyable and balanced. The company understands the importance of work-life balance for everyone's well-being. Role Overview: You will be leading the kitchen team in the absence of the Executive Chef and providing guidance to junior kitchen staff members. Your responsibilities will include overseeing kitchen stock and ingredients, maintaining food rotation system, hiring and training new kitchen employees, managing food and product ordering, supervising food preparation and presentation, and assisting the Head Chef with menu creation. You will collaborate with the restaurant management team on supply ordering, budget, and kitchen efficiency. Key Responsibilities: - Lead kitchen team in Executive Chef's absence - Provide guidance to junior kitchen staff members - Oversee and organize kitchen stock and ingredients - Ensure first-in, first-out food rotation system - Keep cooking stations stocked, especially during prime operation hours - Hire and train new kitchen employees - Manage food and product ordering, minimize waste, and improve budget management - Supervise food preparation and presentation to ensure quality - Maintain kitchen organization and staff training opportunities - Verify food storage units meet standards and are well-managed - Assist Head Chef with menu creation - Coordinate with restaurant management team on supply ordering, budget, and kitchen efficiency Qualifications Required: - Experience: 9-12 years in F&B Production - Salary Range: As per Industrial Standards Additional Company Details: Life at FSD is valued above all else, with a focus on making staff time enjoyable and balanced. The company understands the importance of work-life balance for everyone's well-being.