Sous Chef

Assist the Head Chef in managing daily kitchen operations.Supervise kitchen staff and ensure food preparation and quality are up to standard.Ensure that kitchen hygiene and safety protocols are followed (knowledge of HALAL practices is a must).Support in menu development and food presentation.Manage inventory, food orders, and stock control, ensuring waste is minimised.Train junior kitchen staff and maintain kitchen organisation.Communicate with the Head Chef and other departments effectively.Work under pressure, especially during peak hours, and assist in resolving kitchen issues.Prepare reports on inventory, kitchen performance, and any challenges faced.Minimum of 3 years of kitchen experience, with 1 year in a leadership role, preferably in a halal or café environment.