Sous Chef

1. Kitchen Operations & Food Quality

• Support outlet sales performance by ensuring kitchen efficiency and consistent food quality.
• Assist in managing daily kitchen operations, ensuring smooth prep and service flow.
• Maintain food quality, consistency, and precise portion control for all dishes.
• Coordinate kitchen activities during service and take charge in the absence of the Head Chef.
• Ensure dishes are prepared and served in a timely manner.

2. Staff Supervision & Development

• Guide, mentor, and supervise junior kitchen staff including Kitchen Helpers, Commis, Demi Chefs, CDPs, and interns.
• Support the onboarding of new team members and provide hands-on training in techniques, recipes, and station management.
• Monitor staff grooming, hygiene, discipline, and adherence to SOPs.
• Provide constructive feedback and coaching to build team confidence and strengthen performance.

3. Menu Execution & Prep Management

• Execute all menu items according to recipe specifications and kitchen SOPs.
• Oversee mise en place preparation and ensure each station is fully ready for service.
• Collaborate with the Head Chef on seasonal specials, new dish testing, and event menus.
• Maintain efficient prep systems to reduce wastage and support smooth transitions between services.

4. Hygiene, Cleanliness & Food Safety

• Enforce food safety regulations and uphold high standards of kitchen cleanliness.
• Conduct routine workstation checks to ensure compliance with sanitation SOPs.
• Oversee cleaning schedules and ensure tools, equipment, and storage areas are sanitized and properly maintained.
• Ensure correct food storage, labelling, and rotation practices using the FIFO method.

5. Inventory, Ordering & Waste Control

• Assist in monitoring stock levels for produce, protein, dairy, dry goods, and kitchen supplies.
• Notify the Head Chef when reorders are required and help receive and check deliveries.
• Monitor product usage to reduce wastage and support food cost targets.
• Help conduct stock takes and report any discrepancies or spoilage.
• Record and report daily wastage including prep loss, expired items, and returns.
• Repurpose safe trimmings (e.g., vegetable stocks, garnishes) to reduce waste.
• Train junior staff on proper prep techniques to minimize mistakes and spoilage.

6. Leadership & Communication

• Act as shift leader during service, ensuring smooth communication between kitchen and service teams.
• Represent kitchen leadership during briefings and handovers when required.
• Promote teamwork, professionalism, and a positive kitchen culture.
• Escalate operational issues to the Head Chef together with practical proposed solutions.

7. Time Management & Scheduling

• Assist in creating weekly kitchen rosters based on forecasted covers and prep requirements.
• Assign stations fairly and ensure proper rotation among kitchen staff.
• Monitor punctuality, absenteeism, and break discipline while enforcing standards respectfully.
• Avoid unnecessary overtime and ensure shifts run efficiently.

8. Ad Hoc & Event Support

• Assist with special events, catering, and promotional activities as assigned.
• Support the kitchen team with any ad hoc tasks necessary to maintain smooth operations and guest satisfaction.