SOUS CHEF

Sous Chef – Job Description & Requirements

• Manage and oversee daily kitchen operations and kitchen staff.
• Supervise, train and coordinate the kitchen team to ensure smooth operations.
• Assist with menu planning, food costing and inventory control.
• Liaise with suppliers regarding pricing, quality and delivery of ingredients.
• Monitor kitchen expenses, control food wastage and maintain the budget.
• Ensure consistent food quality, presentation and portion control.
• Maintain high standards of hygiene, food safety and workplace safety.
• Resolve operational issues promptly and professionally.
• Support the Head Chef and take charge of the kitchen in their absence.
• Must have relevant kitchen experience, leadership skills and the ability to work in a fast-paced environment.