Sous Chef

JOB SUMMARY

The Sous Chef supports the Head Chef in the smooth and efficient operation of the kitchen, helping maintain consistent food quality and ensuring seamless service across the venue. This role provides hands-on leadership during busy service periods and supports the development of the kitchen team.

RESPONSIBILITIES

Kitchen Operations: Support the Head Chef in coordinating daily kitchen operations, food preparation, and service to ensure smooth and efficient execution.

Food Quality: Prepare and cook menu items according to standardized recipes and plating guides, ensuring consistent presentation, taste, and quality.

Team Leadership: Lead and support kitchen team members during busy service periods, provide guidance to junior staff, and assist with training and development.

Station & Inventory Management: Oversee assigned kitchen sections, manage inventory, monitor FIFO stock rotation, and minimize food waste.

Hygiene & Food Safety: Maintain high standards of kitchen cleanliness, hygiene, and organization, and ensure compliance with food safety regulations and company SOPs.

Operational Support: Assist with receiving deliveries, support the kitchen during operational surges, and perform other duties as assigned by management.

JOB REQUIREMENTS

• Previous experience in a professional kitchen environment, preferably as a Chef de Partie or in a similar supervisory role.
• Strong knife skills and sound understanding of both basic and advanced cooking techniques.
• Ability to follow recipes accurately and consistently.
• Strong leadership, communication, and teamwork skills.
• Highly disciplined, detail-oriented, and able to work efficiently under pressure.
• Good command of spoken English, as communication with an expatriate Head Chef is required.
• Flexible to work shifts, including weekends and public holidays.
• Previous experience in a Western restaurant, café, or brunch concept is highly desirable.
• Genuine passion for food, culinary arts, and delivering excellence in the kitchen.