Sous Chef

Responsibilities:

Prepare and cook a variety of local and continental dishes according to approved recipes and standards. Ensure consistency in the taste, quality, portion size, and presentation of all meals. Plan daily meal preparation and ensure food is ready on time for service. Inspect the quality and freshness of ingredients before use. Maintain high standards of food hygiene, kitchen cleanliness, and personal hygiene. Properly store food items and ensure appropriate preservation of leftover food to prevent spoilage. Minimize food wastage and ensure ingredients are used efficiently. Monitor stock levels and communicate shortages or required ingredients to the Restaurant Manager. Ensure proper handling, cleaning, and storage of kitchen equipment and utensils. Follow all company policies, food safety regulations, and kitchen procedures. Work closely with the Restaurant Manager and other kitchen staff to ensure smooth operations. Assist in menu planning and suggest new dishes where appropriate. Maintain accurate records of food usage and wastage when required. Ensure the kitchen is properly cleaned and secured after daily operations. Perform any other duties assigned by Management.

Requirements:

A minimum of 2–3 years’ experience as a Chef or in a similar role. Strong knowledge of local and continental cuisine. Good understanding of food safety and hygiene practices. Ability to work under pressure in a busy restaurant environment. Good organizational and time-management skills. Ability to work effectively as part of a team. Creativity and attention to detail. Ability to manage food portions and minimize wastage. Culinary training or relevant certification will be an added advantage.