Sous Chef

Sous Chef

Sous Chef 

The Sous Chef will report to the Head Chef.  S/he will be responsible for assisting the Head Chef in overseeing and directing all aspects of kitchen operations to the level of standard and quality established by Big Chef Steakhouse.

 The ideal candidate should have:

• A minimum of two (2-3) years’ experience as a Sous Chef in an international fine dining kitchen.
• Culinary experience and knowledge in steakhouse cuisine
• Experience in food preparation, cooking, and plating
• Understanding of kitchen operations and safety standards
• Ability to work in a fast-paced environment and handle multiple tasks
• Strong attention to detail and organizational skills
• Strong leadership with a hands-on approach and a professional image
• Excellent teamwork and communication skills
• Ability to remain calm under pressure
• Flexibility in working hours, including weekends and holidays
• Certification or degree in Culinary Arts is preferred

The successful candidate must demonstrate;

• An ability to communicate for impact and to problem solve in a rapid-response environment.
• A passion and enthusiasm for food
• Has lots of energy and new modern ideas
• Enjoy working in a small environment with a small team
• The ability to handle multiple tasks simultaneously
• The ability to schedule and prioritize demands
• Willingness to work in shift system
• Excellent interpersonal, written and oral communication skills