Restaurant Sous Chef

About Us: Donoli's Kitchen is a vibrant restaurant serving a delicious mix of local African and Western dishes. We are looking for an experienced, passionate, and hard-working Sous Chef to lead and elevate our back-of-house team. If you thrive in a fast-paced kitchen, possess exceptional leadership abilities, have a passion for top-tier food quality, and want to build high-value operational standards, we want to hear from you!Responsibilities:Kitchen Leadership & Food Preparation:Lead back-of-house operations to prepare and cook menu items (both African and Western dishes) to the highest standards of taste, presentation, and consistency.Oversee and conduct daily prep work, ensuring precise portioning and quality preparation of all ingredients (meat, vegetables, sauces).Manage line flow to guarantee all orders are plated accurately and dispatched rapidly during high-volume rush periods.Train, mentor, and supervise junior kitchen staff to ensure consistency, speed, and execution.Kitchen Hygiene, Safety & Standards:Maintain strict oversight of kitchen sanitation, enforcing a spotlessly clean and organized environment at all times.Enforce rigorous food safety guidelines, temperature control logs, proper storage procedures, and food handling standards.Ensure all equipment maintenance schedules and end-of-shift deep cleaning protocols are strictly executed.Inventory, Cost & Waste Control:Track daily ingredient stock levels, manage stock audits, and coordinate direct ordering priorities with management.Implement strict portion control measures and yield tracking to drive down food waste without compromising portion value or customer satisfaction.Enforce seamless stock rotation (First In, First Out) to maintain absolute freshness and protect unit margins.Team Alignment & Communication:Maintain clear, fast-paced communication with front-of-house staff to ensure seamless order execution, special request accuracy, and speed of service.Foster a disciplined, high-output, and collaborative culture across the entire kitchen operations.Requirements & Qualifications:Experience: Proven prior experience as a Sous Chef, Senior Line Cook, or Kitchen Supervisor in a high-volume professional restaurant is strictly required.Location: Must reside in Silverest or very close proximity (strongly preferred to ensure punctual arrival for early morning shift prep or late-night closing management).Skills:Advanced mastery of both local Zambian/African dishes and Western cuisine.Exceptional knife skills, advanced culinary techniques, and strong kitchen management abilities.Superior time management with a proven track record of maintaining speed and composure under extreme kitchen pressure.Rigorous commitment to personal hygiene, food safety compliance, and operational standards.Working Style: High-energy leadership, extreme ownership, relentless work ethic, and a team-first attitude.