Sous Chef
Job description
Previous experience as a Sous Chef or Senior Chef in a hotel, restaurant, or hospitality establishment.
Strong knowledge of cooking techniques, food preparation, and kitchen operations.
Ability to supervise and coordinate kitchen teams.
Good understanding of menu planning, food costing, and inventory management.
Knowledge of food hygiene and safety standards.
Strong leadership, organisational, and time management skills.
Ability to work under pressure and maintain food quality.
Willingness to relocate or work in Madagascar.
What you will do
- Assist the Head Chef in managing daily kitchen operations and food production.
- Supervise and coordinate kitchen staff to ensure smooth workflow.
- Prepare and cook a variety of dishes while maintaining consistent taste and quality.
- Assist with menu planning, recipe development, and new dish preparation.
- Ensure timely food preparation and service during busy periods.
- Monitor food inventory, manage stock levels, and coordinate with suppliers.
- Maintain portion control and minimise food wastage.
- Ensure compliance with food safety, hygiene, and sanitation standards.
- Train and guide junior chefs and kitchen assistants.
- Support the Head Chef in managing food costs and kitchen efficiency.
Job details
How to apply
Apply through this page and a consultant will come back to you within one working day. You can also send your CV directly and we will match you against this and other live mandates. Alliance never charges candidates a fee.
About the company
Alliance is running this mandate on the employer's behalf. The company is named to shortlisted candidates before any interview is arranged, so you always know who you are meeting.
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