Sous Chef

***This is a leadership role for someone who can take ownership of the kitchen, maintain exceptional food quality, and help build a strong kitchen culture from the ground up and work with a small team*** **Key Responsibilities** * Oversee the day\-to\-day operation of the kitchen. * Lead, supervise, and train the kitchen team. * Ensure consistency, quality, and presentation of all dishes. * Maintain high standards of hygiene, food safety, and cleanliness. * Monitor stock levels, ordering, and inventory control. * Manage food costs and minimise waste. * Assist with menu development, recipe standardisation, and seasonal specials. * Ensure smooth service during busy periods while maintaining quality. * Work closely with management to continuously improve the guest experience. **Requirements** * Minimum 5 years of professional kitchen experience, with at least 2 years in a leadership role. * Previous experience as a Sous Chef or Senior Chef de Partie. * Strong leadership and communication skills. * Excellent knowledge of food safety and kitchen operations. * Experience with inventory, ordering, and cost control. * Ability to work efficiently under pressure in a fast\-paced environment. * Creative mindset with a passion for quality food and continuous improvement. Pay: BD400\.000 \- BD500\.000 per hour Experience: * high end restaurant: 1 year (Preferred) Work Location: In person