Sous Chef

Food Production: Assist the Head Chef in planning and preparing a variety of menu items, including appetizers, entrees, desserts, and banquet dishes.
Ensure the highest standards of food quality, presentation, and taste are consistently maintained.Qualifications:Proven experience as a Sous Chef or Chef de Partie in a high-volume, fast-paced kitchen environment.Diploma or Degree in Culinary Arts or related field.Strong culinary skills, including knowledge of various cooking techniques and cuisines.Excellent organizational, time management, and problem-solving skills.Ability to work effectively under pressure and meet deadlines.Strong leadership, communication, and interpersonal skills.Passion for food and a commitment to providing exceptional culinary experiences.Experience in a fine dining or upscale restaurant environment is preferred.
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