Sous Chef

Job Description

We are seeking an experienced and passionate Sous Chef to assist the Head Chef in managing daily kitchen operations and ensuring the consistent delivery of high-quality food.

The Sous Chef will supervise kitchen staff, maintain food safety and hygiene standards, manage inventory, and support menu planning while ensuring efficient kitchen operations.

Key Responsibilities

• Assist the Head Chef in overseeing daily kitchen operations.
• Prepare, cook, and present dishes according to company standards and recipes.
• Supervise and train kitchen staff to ensure quality and consistency.
• Ensure compliance with food safety, hygiene, and sanitation regulations.
• Monitor food quality, portion control, and presentation.
• Manage inventory levels and assist with ordering supplies.
• Minimize food wastage and control kitchen costs.
• Schedule and coordinate kitchen staff during shifts.
• Ensure all equipment is properly maintained and operated safely.
• Assist in developing new menu items and seasonal promotions.
• Handle customer feedback related to food quality when required.
• Perform other kitchen-related duties as assigned by management.

Job Requirements

• Minimum 1 years of relevant experience in a commercial kitchen.
• Strong knowledge of food preparation techniques and kitchen operations.
• Familiar with food hygiene and safety regulations.
• Leadership and team management skills.
• Ability to work under pressure in a fast-paced environment.
• Good communication and interpersonal skills.
• Willing to work shifts, weekends, and public holidays.
• Physically fit and able to stand for extended periods.

Preferred Skills

• Food preparation and cooking techniques
• Kitchen management
• Staff supervision and training
• Inventory and cost control
• HACCP/Food Safety knowledge
• Time management and multitasking
• Teamwork and leadership
• Menu planning and recipe development