SOUS CHEF CANDIDATE REQUIREMENTS:

• Proven ability to maintain high food quality and consistency during service
• Strong understanding of recipe specs,food prep methods,and portion control
• Commitment to upholding presentation standards and kitchen discipline
• Familiarity with BOH systems including Check 365,MarketMan,and other MJMK platforms
• Confidence in placing accurate orders,stock control,and invoice entry
• Experience managing kitchen maintenance and equipment issues efficiently
• Ability to train,onboard,and support new team members effectively
• Experience following HR procedures around performance,conduct,and development
• Positive leadership style that builds morale and motivates junior team members
• Champion of culture and teamwork in a fast-paced kitchen environment
• Strong eye for cost control (labour,stock,waste) within set budgets
• Skilled in tracking invoice discrepancies and managing supplier costs
• Understanding of FIFO stock rotation and waste minimisation techniques
• Ability to prioritise tasks,manage time effectively,and delegate clearly
• Support the Head Chef by communicating supplier,staff,or kitchen concerns early
• Confident in coaching senior team on leadership and training techniques

Please refer the Job description for details