Sous Chef

Join our dynamic culinary team at DHM, where we pride ourselves on delivering an exquisite dining experience. We are currently seeking a talented and passionate Junior/Sous Chef to elevate our kitchen operations, specializing in French cuisine.

..Key Responsibilities inculde, but are not limited to:..

- ..Culinary Expertise:.. Specialize in French (preferred), Mediterranean and Western cuisines with a minimum of 3 years of experience in modern and creative culinary styles.

- ..Culinary Passion:.. Demonstrate a deep understanding of French food history, tradition, and culture.

- ..Leadership:.. Exhibit excellent leadership skills, leading by example, and taking ownership of the restaurant in the absence of the Head Chef.

- ..High Volume Management:.. Command and lead a high-volume kitchen while ensuring food safety qualifications are met.

- ..Creative Flair:.. Showcase personal flair and experimentation to alter familiar dishes and create innovative combinations.

- ..Team Collaboration:.. Work closely with the Head Chef and kitchen personnel to manage daily kitchen operations and outside catering.

- ..Mise en Place Preparation:.. Prepare and delegate mise en place as instructed, ensuring all ingredients are ready before cooking.

- ..Staff Supervision:.. Oversee junior kitchen staff, ensuring they have comprehensive knowledge of the menu and ingredients, especially allergens.

- ..Stock Management:.. Maintain proper stock levels for smooth daily operations, adhering to food handling and storage standards.

- ..Quality Control:.. Ensure consistency in food quality and presentation, following company recipes and portion controls.

- ..Hygiene Standards:.. for oneself and other colleagues, Uphold hygiene, food safety, and personal grooming standards, promoting a safe working environment.

-..Create your own kitchen SOP and Risk management plan.

..Requirements:..

- A commitment to maximizing profitability for the outlet.
- Curiosity and eagerness to learn new culinary trends, providing feedback for innovation.
- Ability to thrive under challenges and dedication to serving high-quality food.
- Initiative, self-starter mentality, and strong teamwork skills.
- Assist in monthly inventory management for the kitchen and outside catering.
- Monitor portion sizes and waste control to maintain profit margins.
- Perform additional duties as assigned by management, Head Chef or the Executive Chef.

Please send your resume to [Confidential Information]