Sous Chef

About the role

The Sous Chef assists the Head Chef in managing daily kitchen operations, ensuring food quality, proper preparation, sanitation, cost control, and effective supervision of kitchen staff. The Sous Chef also takes charge of kitchen operations in the absence of the Head Chef.

Key responsibilities

• Assist the Head Chef in overseeing daily kitchen operations.
• Supervise, train, and motivate kitchen staff.
• Ensure food is prepared according to recipes, standards, and required presentation.
• Monitor the quality, taste, portion size, and presentation of all dishes.
• Assist in menu planning and development of new dishes.
• Ensure proper food preparation and timely service during busy operations.
• Monitor food inventory, portion control, and kitchen supplies.
• Assist with food costing and minimize food waste.
• Maintain high standards of cleanliness, sanitation, and food safety.
• Take full responsibility for kitchen operations in the absence of the Head Chef.

About you

• Bachelor's degree or diploma in Culinary Arts, Hospitality Management, or a related field is preferred.
• At least 3–5 years of professional kitchen experience, with previous supervisory experience.
• Hotel, resort, restaurant, or fine-dining experience is an advantage.
• Strong knowledge of food preparation, kitchen operations, and food safety.
• Knowledge of food costing, inventory control, and portion management.
• Excellent leadership and team-management skills.
• Ability to work under pressure in a fast-paced kitchen environment.
• Creative, organized, disciplined, and detail-oriented.
• Good communication and problem-solving skills.
• Willing to work shifting schedules, weekends, and holidays.