Sous Chef

About the Role
The role is responsible for supervising kitchen staff, coordinating food preparation and production, maintaining inventory and cost controls, and ensuring smooth and efficient kitchen operations in accordance with company standards.

Job Description

• Assist the Executive Chef in managing daily kitchen operations and food production.

• Supervise and coordinate the activities of Chef de Parties, Commis Chefs, and other kitchen staff.

• Ensure all food is prepared according to established recipes, quality standards, and presentation guidelines.

• Monitor cooking methods, portion sizes, food quality, and consistency.

• Plan and coordinate daily food preparation based on forecasted business levels and operational requirements.

• Conduct kitchen briefings and assign duties to kitchen personnel.

• Monitor food production and ensure timely preparation and delivery during service.

• Maintain high standards of food hygiene, sanitation, and workplace safety.

• Ensure compliance with HACCP and other applicable food safety standards.

• Monitor food storage, labeling, temperature control, and proper stock rotation.

• Assist in managing food costs, portion control, wastage, and kitchen expenses.

• Conduct regular inventory checks and coordinate with the purchasing or storeroom team for replenishment.

• Inspect the quality and freshness of ingredients upon delivery and during storage.

• Assist in menu planning, recipe development, and implementation of new dishes when required.

• Ensure kitchen equipment, utensils, and work areas are clean, functional, and properly maintained.

• Train, coach, and develop kitchen staff to improve technical skills and overall performance.

• Monitor staff attendance, grooming, discipline, and compliance with company policies.

• Address kitchen operational issues and assist in resolving service-related concerns.

• Coordinate closely with the dining/service team to ensure smooth food service and guest satisfaction.

• Act as the person in charge of kitchen operations in the absence of the Executive Chef.

• Prepare operational reports and provide feedback to the Executive Chef and management.

• Perform other duties and responsibilities assigned by the Executive Chef or management.