Sous Chef

Sous Chef Responsibilities

• Assist the Head Chef in managing daily kitchen operations and ensuring smooth workflow.
• Supervise and support all kitchen staff to maintain high food quality and consistency.
• Monitor food preparation, presentation, and portion control according to company standards.
• Ensure compliance with food safety, hygiene, and sanitation regulations.
• Train, mentor, and develop kitchen team members to improve performance and skills.
• Manage inventory, stock rotation, and minimize food waste.
• Assist in menu planning, recipe development, and cost control.
• Coordinate with other departments to ensure efficient kitchen operations.
• Handle kitchen operations in the absence of the Head Chef.
• Maintain a clean, organized, and safe working environment at all times.

Requirements

• Minimum 3–5 years of experience in a professional kitchen, with at least 1–2 years as a Sous Chef or Senior Chef de Partie.
• Strong leadership and team management skills.
• Excellent knowledge of food preparation, cooking techniques, and kitchen operations.
• Solid understanding of food safety, HACCP, hygiene, and sanitation standards.
• Experience in inventory control, food costing, and waste management.
• Ability to work efficiently under pressure in a fast-paced environment.
• Strong communication, problem-solving, and organizational skills.
• Positive attitude, discipline, and ability to motivate and develop kitchen staff.
• Willing to work flexible shifts, including weekends and public holidays.
• Culinary diploma or professional culinary certification is preferred.
• Fluent in basic English; good communication skills are an advantage.

Skills: Cook, Food Decoration, Baking