sous chef

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Kitchen Operations

• Oversee daily kitchen operations and food preparation.
• Ensure dishes are prepared according to company recipes, standards, and presentation guidelines.
• Coordinate with FOH to ensure timely service.
• Take charge of the kitchen in the absence of the Executive/Head Chef.

2. Team Management

• Supervise and guide CDPs, DCDPs, Commis and kitchen helpers.
• Allocate workstations and responsibilities based on business requirements.
• Monitor employee performance, discipline, grooming and attendance.
• Train and coach junior kitchen team members.

3. Food Quality & Safety

• Maintain consistency in taste, quality, portion size and presentation.
• Ensure compliance with food safety, hygiene and sanitation standards.
• Conduct regular checks of food storage, temperature and expiry dates.
• Minimize food wastage and ensure proper handling of ingredients.

4. Inventory & Cost Control

• Monitor daily ingredient requirements and coordinate with the Chef/Store team.
• Control food wastage and portioning.
• Assist with stock taking and inventory management.
• Ensure proper utilization of ingredients to maintain food cost.

5. Menu & Product Development

• Support the Executive Chef in menu planning and new dish development.
• Assist in recipe standardization and testing.
• Suggest improvements based on guest feedback and operational requirements.

6. Coordination

• Coordinate with the Restaurant Manager, FOH team, Purchase and Stores.
• Ensure adequate mise en place before service.
• Communicate kitchen requirements and operational issues to management.Role & responsibilities

Preferred candidate profile