Assistant Sous Chef

About the role

An Assistant Sous Chef supports the Sous Chef or Senior Sous Chef in managing day-to-day kitchen operations in his/her assigned kitchen and coordinates with other operating kitchens. This role ensures consistent food quality, timely service, hygiene compliance, and cost efficiency on assigned station. The Assistant Sous Chef is a hands-on leader who cooks, supervises, and coordinates staff across all stations, stepping in wherever operational needs arise.

Key responsibilities

• Oversee daily kitchen production and service, allocate staff and resources dynamically based on daily occupancy, event schedules, and outlet demand
• Conduct pre-service briefing for the outlet, communicating menu changes, VIP arrivals, dietary restrictions, and event timelines
• Enforce standardised recipes, plating guides, and portion controls across all units
• Conduct frequent quality checks – taste, temperature, texture, and visual appeal – throughout each service
• Ensure all kitchen areas comply with hygiene standards (ISO) and local health regulations
• Maintain daily temperature logs, cleaning schedules, and pest control
• Assist in monitoring food costs by minimising waste, optimising yield, and portion control
• Lead, motivate, and supervise a diverse team of CDP, Demi Chefs, provide on-the-job coaching, demonstrating proper techniques and workflows efficiency
• Assist in staff scheduling, attendance tracking, and providing performance feedback for junior members
• Liaise with outlet managers to align kitchen output with guest expectations