SOUS CHEF

Assist the Head Chef / Executive Chef in managing daily kitchen operations and food production. Supervise and coordinate kitchen staff to ensure smooth and efficient workflow. Prepare and cook food according to recipes, menu specifications, and required quality standards. Ensure consistency in food quality, taste, portion size, presentation, and production standards. Monitor food preparation, cooking, storage, and handling processes to ensure compliance with food safety and hygiene requirements. Ensure proper implementation of HACCP, SFA food safety requirements, and company hygiene procedures where applicable. Check the quality and freshness of ingredients and ensure proper storage and stock rotation. Assist with ordering, receiving, and inventory control of food ingredients and kitchen supplies. Monitor food wastage and control food costs where required. Train, guide, and supervise kitchen staff, including junior chefs and kitchen assistants. Assist the Head Chef in menu preparation, recipe development, and improving kitchen procedures. Ensure all kitchen equipment, utensils, and work areas are properly cleaned, maintained, and kept in good working condition. Coordinate with the operations, purchasing, and management teams to ensure production requirements are met. Handle kitchen operations in the absence of the Head Chef. Perform any other duties related to kitchen operations and food production as assigned by the management.