sous chef

Sous Chef – Job Scope

Key Responsibilities:

• Assist the Head Chef/Executive Chef in managing daily kitchen operations.
• Supervise and guide kitchen staff to ensure smooth and efficient food preparation.
• Prepare, cook, and present dishes according to the company’s recipes and quality standards.
• Ensure consistency in food quality, taste, presentation, and portion control.
• Monitor food preparation and ensure orders are completed accurately and on time.
• Assist with menu planning, development of new dishes, and food costing where required.
• Manage inventory levels, including ordering, receiving, and proper storage of ingredients.
• Minimise food wastage and maintain proper stock rotation (FIFO).
• Ensure the kitchen complies with food safety, hygiene, and sanitation standards.
• Maintain cleanliness and proper organisation of kitchen equipment and work areas.
• Assist with staff scheduling and allocation of duties.
• Train and coach junior kitchen staff.
• Take charge of kitchen operations in the absence of the Head Chef/Executive Chef.
• Perform other kitchen-related duties as assigned.

Requirements:

• Relevant culinary experience, preferably with supervisory experience.
• Good knowledge of food preparation, kitchen operations, and food safety standards.
• Able to lead and work effectively with a kitchen team.
• Able to work in a fast-paced environment.
• Willing to work shifts, weekends, and public holidays when required.