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•     Assist the Executive Chef in planning menus, prepping stations, and coordinating service.
•     Supervise line cooks and kitchen assistants, delegating tasks and monitoring performance.
•     Ensure recipes, portion sizes, and presentation standards are followed consistently.
•     Step in to run the kitchen and manage service when the Executive Chef is unavailable.
•     Monitor stock levels and assist with ordering and receiving deliveries.
•     Maintain cleanliness and organization of the kitchen in line with food safety standards.
•     Support training of new kitchen staff and provide on-the-job coaching.
•     Report equipment issues, stock shortages, or quality concerns to the Executive Chef.
Requirements
•     Minimum 2–3 years of experience working in a professional kitchen, with at least 1 year in a supervisory or sous chef role.
•     Culinary training/certification preferred.
•     Solid understanding of food safety and hygiene practices; food handling certificate required.
•     Ability to work efficiently under pressure during busy service periods.
•     Good leadership, communication, and multitasking skills.
•     Flexibility to work evenings, weekends, and holidays as required.
•     Physical stamina to stand for long periods and handle kitchen equipment safely.
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