SOUS CHEF

Your tasks

JOB Description (Key Responsibilities)

• Kitchen Operations: Manage day-to-day kitchen workflow, step in for the Head Chef when they are absent, and run the service line or pass.
• Staff Management: Supervise, train, and schedule line cooks, prep cooks, and kitchen assistants.
• Quality Control: Inspect food prep, portion sizes, and plate presentation to ensure consistency and high standards.
• Inventory & Ordering: Monitor food stock, handle supplier orders, and track inventory using methods like FIFO (First-In, First-Out).
• Cost & Waste Control: Help track food costs, reduce kitchen waste, and assist in menu planning or recipe creation.
• Safety & Hygiene: Enforce local health, sanitation, and food safety regulations (such as HACCP standards).

Requirements

Job Requirements & Qualifications

• Leadership & Soft Skills: Strong communication, conflict resolution, multitasking, and the ability to stay calm under high-pressure service.
• Physical Stamina: Ability to stand for long shifts, work in hot/noisy environments, and lift heavy items.
• Flexibility: Availability to work nights, weekends, and public holidays.