Sous Chef (General or Pastry)

Job Description

• Support Head/Executive Chef in daily kitchen operations (general or pastry).

• Supervise food preparation, cooking/baking, plating, and quality control.

• Ensure hygiene, sanitation, and food safety standards are followed.

• Manage kitchen workflow during service and production schedule.

• Monitor inventory, ingredient quality, and assist ordering needs.

• Train and guide kitchen staff to maintain consistency and performance.

Requirements

• Minimum 2–3 years experience as Sous Chef / Chef de Partie (general kitchen and/or pastry).

• Strong knowledge of kitchen operations, pastry production, and food presentation.

• Good leadership, teamwork, and communication skills.

• Able to work under pressure and in shifts.

• Knowledge of hygiene & food safety standards.