Sous Chef

The Majestic Team is seeking a highly experienced and creative Sous Chef to act as the second-in-command to the Executive Chef. This leadership role involves managing kitchen operations, ensuring food quality and consistency, and supervising the culinary team.

Assist the Executive Chef in managing daily kitchen operations, including menu planning, food preparation, and staff supervision.
Ensure that all food production meets the highest standards of quality, hygiene, and presentation.
Manage inventory, control food costs, and minimize waste.
Train, mentor, and motivate the kitchen staff (Commis, CDP, etc.).
Ensure compliance with all health and safety regulations.
Requirements:

Proven experience (5+ years) in high-volume, quality culinary operations, with at least 2 years spent at the Sous Chef or Junior Sous Chef level, preferably within a four or five-star hotel.
Formal training or Diploma in Culinary Arts.
Expert knowledge of various international cuisines, cooking techniques, and food safety protocols.
Strong leadership, team management, and organizational skills.