sous chef kos

Kitchen Operations: Support the Head Chef in managing daily kitchen operations to ensure smooth and efficient service.

Team Supervision: Lead, train, and motivate chefs de partie, commis, and kitchen employees to maintain high performance.

Food Preparation: Oversee food preparation and presentation to ensure dishes meet quality and consistency standards.

Stock & Cost Control: Monitor inventory, place orders, and help control food costs and waste.

Hygiene & Safety: Ensure all kitchen activities comply with health, safety, and hygiene standards.

Quality Standards: Step in for the Head Chef when needed, maintaining standards and solving any kitchen issues.

Qualifications & Experience

Previous experience as a Sous Chef or Senior Chef de Partie.

Strong leadership, training, and organizational skills.

Excellent knowledge of culinary techniques and kitchen operations.

Ability to work well under pressure and maintain consistency.

Commitment to hygiene, safety, and high-quality food standards.

What we offer

Team

Becoming a member of an organization that cares about its people, the environment, and the local communities.

Grow

Have room to grow and develop via numerous opportunities for learning, professional development, and career advancement.

Care

Competitive remuneration package.

Accommodation & daily transportation.

Full board meals.

Departmental training.