Job description for Sous Chef at LOYO & BONDAR
Responsibilities:
• Supervise kitchen operations in the absence of the Head Chef.
• Ensure food quality, taste, and presentation standards.
• Train and guide junior kitchen staff.
• Assist with menu planning and costing.
• Monitor stock, inventory, and kitchen hygiene.
Requirements:
• Culinary degree or equivalent certification.
• 4+ years’ experience in a professional kitchen.
• Strong leadership and organizational skills.
• Creativity in menu development.
