Sous Chef - VI

What you will do:

• Support the Head Chef in running daily kitchen operations across all service periods.
• Prepare and execute fusion dishes spanning Afro-inspired and international cuisine to a consistently high standard.
• Take full charge of the kitchen in the absence of the Head Chef without a drop in quality or pace.
• Assist in developing new dishes and seasonal menu updates that reflect the restaurant's fusion identity.
• Manage kitchen inventory, including stock counts, ordering, and waste tracking.
• Monitor portion control, food prep, and plating across all stations.
• Train and guide junior kitchen staff on techniques, standards, and food safety practices.
• Maintain strict hygiene and cleanliness standards across the kitchen at all times.

What we are looking for:

• Minimum 3 years of professional kitchen experience, with hands-on exposure to fusion cuisine, both Afro and international.
• A culinary school qualification is an advantage, though strong proven experience will be considered.
• Solid knowledge of diverse ingredients, cooking techniques, and flavor profiles across multiple cuisines.
• Reliable with inventory management, stock control, and kitchen reporting.
• Ability to lead the kitchen confidently and independently when required.
• Sharp attention to detail across food quality, presentation, and hygiene.
• Calm, focused, and efficient during busy service periods.
• A team player who takes direction well and contributes positively to kitchen culture.