Sous Chef/ Assistant Chef at ECLAT HR Consulting

​​​​​​​Key Responsibilities: 

• Assist the Head Chef in overseeing daily kitchen operations and ensuring smooth workflow during food preparation and service.
• Supervise and coordinate the activities of kitchen staff to ensure meals are prepared efficiently and to high quality standards.
•  Support the preparation, cooking, and presentation of dishes according to established recipes and menu guidelines.
• Monitor food quality, taste, and presentation to ensure consistency and adherence to the restaurant or hotel’s standards.
•  Ensure all kitchen activities comply with food safety, sanitation, and hygiene regulations.
• Assist in planning and organizing menu items, daily specials, and food preparation schedules.
•  Help manage inventory by monitoring food stock levels and assisting with ordering and receiving supplies.
• Ensure proper storage, labeling, and handling of food ingredients to maintain freshness and safety.
• Support the training and guidance of junior kitchen staff, including commis chefs and kitchen assistants.
•  Assist the Head Chef in controlling food costs by minimizing waste and ensuring efficient use of ingredients.
• Coordinate with front-of-house staff to ensure timely delivery of orders and smooth communication during service.
• Maintain cleanliness and organization of kitchen workstations, equipment, and food preparation areas.
• Step in to lead kitchen operations in the absence of the Head Chef when required.
• Assist with menu testing, recipe development, and presentation improvements where necessary.

Qualifications 

• A bachelor’s degree, diploma, or certification in Culinary Arts, Hospitality Management, or a related field is preferred.
•  2–3 years of relevant experience in a professional kitchen environment such as a hotel, restaurant, catering service, or hospitality establishment.
• Previous experience as a Junior Chef is highly desirable and will be considered an advantage.
• Basic knowledge of food preparation techniques, kitchen operations, and menu execution is required.
• Familiarity with food safety, hygiene standards, and kitchen sanitation practices within the hospitality industry is desirable.
• Experience working in a fast-paced kitchen environment and supporting senior chefs during service will be an added advantage.

Preferred Skills 

• Strong teamwork and leadership potential
• Good communication and interpersonal skills
• Ability to work efficiently in a fast-paced kitchen environment
• Strong organizational and time-management abilities
• Attention to detail in food preparation and presentation
• High level of discipline, responsibility, and professionalism