As a member of the management team, Sous Chef will assist the Head Chef in running the assigned kitchen as an independent profit centre, in line with the outlet’s operating concept and set performance standards, ensuring maximum member satisfaction and deputise in his/her absence. While operating within budget to consistently ensure the highest quality of all the food served whilst controlling cost to maximise the gross profit percentage and helping to ensure financial success of the outlet.

• Create and produce high quality daily and seasonal food items, and assist the Executive Chef in developing and changing menus according to outlet operation, market and business goals requirements
• Conduct regular demonstrations of existing or new dishes
• Ensure the kitchen is managed efficiently and professionally, and that sections are prepared and ready for service at each meal period
• Coordinate with the Executive Chef menu pla...