Sous Chef

Sous Chef is the second in command in our Kitchen. He/She will assist the Head Chef in ensuring the smooth and efficient operations of the Kitchen Department in accordance with Head Chef’s specification, guidelines and standard.

He/She works alongside head chef to manage daily kitchen activities, including overseeing staff, aiding with menu preparation, ensuring food quality and freshness, and monitoring ordering and stocking. Provides meal quality and consistency by following designated recipes.

Sous Chef also mentor, supervise, motivate, develop the Kitchen Team.

Key Responsibilities Areas

• Kitchen Operations

• Lead and direct the Kitchen operation in the absence of Head Chef.

  o Works with head chef to maintain kitchen organization, staff ability, and training opportunities.

  o Ensure that all food prepared and served is consistent according to the standard set by the Head Chef.

  o Supervises, control all food preparation and presentation to ensure quality and standards.

  o Manage the consistency of quality and quantity of food service.

  o Manage food and product ordering by keeping detailed records and minimises waste, plus works with existing systems to improve waste reduction and manage budgetary concerns.

  o Assists the Head Chef with menu creation, menu planning, daily specials and food promotions.

  o Coordinate with F&B Department on daily activities, functions and special orders.

  o Respond to guests’ inquiries, concerns and feedback.

• Hygiene Standard

  o Oversees all equipment and utensils are clean and in working condition at all times.

  o Ensure that the Kitchen is always in a safe working condition.

  o Comply with and adhere to sanitation regulation, food safety and hygiene standard.

• Inventory

  o Oversees and organises kitchen stock and ingredients and ensure the accuracy of inventory.

  o Keep cooking stations stocked, especially before and during prime operation hours.

  o Verifies that food storage units all meet standards and are consistently well-managed.

  o Coordinate with Procurement team on supply ordering.

• Control cost

  o Estimates food consumption and prepares requisitions, indicating type and quantity of food items.

  o Maintaining adequate inventory of food.

  o Utilizing food surpluses and portion control.

• People Management

  o Mentor, coach and provide guidance to junior Kitchen staff including, but not limited, to line cooking, food preparation and dish plating.

  o Assist Head Chef in hiring and training new Kitchen employees to Kitchen standards.

  o Assist Head Chef in planning and conducting staff training.

  o Assist Head Chef in preparing duty roster and annual leave plan for Kitchen personnel.

• Carry out any other duties and responsibilities that may be assigned from time to time by the Head Chef.

Requirements

• Minimum Diploma in Culinary Arts.
• Minimum 10 years of relevant working experience with at least 5 years’ supervisory experience in hospitality sector is preferred.
• Extensive food and beverage knowledge.
• Familiar with industry best practices.
• Proficiency in Microsoft Office in Excel and Word.
• Work on weekends and public holidays.

Competencies

• Strong communication and written skills.
• Strong organising and planning skills.
• Attention to details.
• Self-motivated and ability to work under pressure.
• Resourceful and creative problem-solving skill.
• Positive and professional approach with colleagues, guests and suppliers.
• Possess good people management and interpersonal skills.
• A team player and ability to interact with all levels.
• Exceptional customer-service skills.