Sous Chef

This is a full-time on-site role for a Sous Chef in St Julians Area. The Sous Chef will be responsible for assisting the Head Chef in day-to-day kitchen operations, including food preparation, cooking, and plating. They will oversee and ensure the quality and presentation of dishes, manage inventory and supplies, train and supervise kitchen staff, and maintain a clean and organized kitchen environment. The Sous Chef will also collaborate with the culinary team to develop and implement new menus and recipes.

Qualifications

• Strong culinary skills and knowledge of various cooking techniques
• Experience in a similar role or as a line cook
• Ability to work in a fast-paced and high-pressure environment
• Excellent time management and organizational skills
• Attention to detail and ability to maintain high food quality standards
• Good communication and teamwork skills
• Knowledge of food safety and sanitation regulations
• Ability to adapt and adjust recipes to accommodate dietary restrictions or preferences
• Valid food handler's or food safety certification
• Previous experience in a resort or high-volume kitchen is a plus