Sous Chef At Cdl Human Resource

Key Responsibilities:
Lead and manage the kitchen team, including chefs, cooks, and kitchen assistants.
Develop innovative and enticing menus that showcase creativity, seasonal ingredients, and culinary expertise.
Ensure efficient and smooth operation of the kitchen, including food preparation, cooking, and plating.
Maintain high standards of food hygiene, safety, and sanitation in accordance with health regulations.
Monitor food costs and inventory levels, implementing strategies to minimize wastage and maximize profitability.
Train and develop kitchen staff, fostering a culture of continuous improvement and excellence.
Collaborate with other departments, such as front-of-house staff and management, to ensure seamless service and guest satisfaction.
Stay updated on industry trends and culinary techniques, incorporating new ideas into menu development and kitchen practices.
Handle any kitchen-related issues or challenges in a proactive and professional manner.
Uphold the restaurant's reputation for exceptional dining experiences, consistently exceeding guest expectations.

Requirements
Qualifications:
Minimum of 3 years of experience in culinary roles, with a strong background in A la carte dining.
Proven track record of success in leading kitchen teams and managing kitchen operations.
Culinary qualifications or certifications preferred.
Excellent leadership and communication skills.
Creative flair and passion for food and cooking.
Ability to work well under pressure and in a fast-paced environment.
Strong organizational and time-management abilities.
Attention to detail and commitment to upholding high standards of quality.