Sous Chef (2-year Renewable Contract)
Job Description:
- Assist the Head Chef in the daily management and smooth operation of the kitchen.
- Supervise, guide, and motivate the kitchen team to ensure efficient service.
- Ensure all dishes are prepared and presented according to established recipes and quality standards.
- Monitor food preparation, portion control, presentation, and consistency.
- Assist with menu planning, recipe development, and new product testing.
- Monitor food costs, wastage, portion sizes, and stock usage to maintain target COGS.
- Conduct regular stock checks and assist with ordering and inventory control.
- Ensure proper storage, labelling, rotation, and handling of food products.
- Maintain high standards of hygiene, cleanliness, and food safety in accordance with company and regulatory requirements.
- Assist with staff scheduling, task allocation, training, and performance management.
- Monitor service levels and resolve operational issues promptly.
- Ensure compliance with company SOPs, food safety standards, and workplace safety procedures.
- Participate in kitchen briefings and communicate daily operational requirements to the team.
- Assist with special events, functions, and other culinary requirements as required.
Job Requirements:
- Minimum 3–5 years of relevant experience.
- Strong work ethic and commitment to maintaining high standards.
- Good understanding of food cost, portion control, and inventory management.
- Strong leadership and communication skills.
- Strong knowledge of food preparation, cooking techniques, and kitchen operations.
- Good organisational and problem-solving skills.