Job Summary:
Laylak Restaurant is seeking a talented Sous Chef to join our culinary team, specializing in Lebanese and international cuisine. The Sous Chef will assist in managing kitchen operations, ensuring food quality and consistency, and overseeing staff to maintain the highest standards of hygiene and safety.
Job details
Job Type: one Full-time, one Part-time.(seasonal)
Nationality: Nep.
Key Responsibilities:
Assist the Head Chef in menu planning, recipe development, and ensuring food quality and authenticity.
Supervise and train kitchen staff, ensuring adherence to proper cooking techniques, hygiene standards, and safety protocols.
Oversee kitchen operations in the Head Chef's absence, including staff coordination and resolving issues.
Monitor inventory, order supplies, and manage food costs to meet budgetary goals.
Ensure food presentation, portioning, and plating meet restaurant standards.
Maintain compliance with food safety regulations and ensure proper food storage practices.
Contribute to seasonal menu changes, new dish development, and product selection.
Assist with daily and monthly inventories, as well as menu item costing in coordination with the F&B Manager.
Prepare and approve daily market lists and production requisitions.
Ensure the cleanliness and organization of kitchen areas, equipment, and storage.
Conduct regular training and development for kitchen staff to enhance skills and efficiency.
Supervise food preparation and cooking, following standard recipes and ensuring consistency.
Maintain accurate records of food safety, quality control, and inventory levels.
Assist in troubleshooting maintenance issues and ensure equipment is well-maintained.
Support the Executive Chef with any other duties as needed to ensure smooth kitchen operations.
Culinary degree or relevant certification is preferred.
If you’re passionate about delivering exceptional culinary experiences and have a strong background in Lebanese and international cuisines, we’d love to hear from you!
Job Types: Full-time, Part-time
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