Sous Chef

The Sous Chef assists the Executive Chef in overseeing the daily kitchen operations, ensuring the consistent quality, presentation, and timely preparation of food. The position supervises kitchen personnel, maintains food safety and sanitation standards, manages inventory and food costs, and ensures smooth and efficient kitchen operations in accordance with company standards.

Key Responsibilities:

Assist the Executive Chef in planning, organizing, and supervising daily kitchen operations.

Supervise, train, coach, and evaluate kitchen staff to ensure proper performance and adherence to standards.

Oversee food preparation, cooking, portioning, plating, and presentation to ensure consistency and quality.

Ensure all dishes are prepared according to approved recipes, standards, and specifications.

Monitor the quality, freshness, and proper handling of ingredients and food products.

Ensure proper food storage, labeling, temperature control, and FIFO procedures are consistently followed.

Conduct regular inspections of kitchen areas, equipment, and food preparation stations to ensure cleanliness and sanitation.

Enforce proper food safety, hygiene, and occupational safety practices in accordance with company policies and applicable regulations.

Assist in menu planning, recipe development, food presentation, and product improvement.

Assist the Executive Chef in controlling food costs, portion sizes, wastage, and kitchen operating expenses.

Monitor inventory levels and coordinate with the purchasing or receiving team regarding food and kitchen supply requirements.

Check deliveries for quality, quantity, freshness, and compliance with established specifications.

Ensure proper mise en place and adequate preparation before service periods.

Coordinate with the F&B team to ensure timely and efficient food service.

Monitor kitchen workflow during busy service periods and ensure orders are prepared accurately and on time.

Handle guest concerns related to food quality and coordinate with the F&B team to resolve issues promptly.

Assist in scheduling kitchen staff and assigning duties based on operational requirements.

Ensure adequate manpower and proper station assignments during operations.

Monitor the condition and proper use of kitchen equipment and immediately report damaged or defective equipment.

Assist in implementing new recipes, menus, promotions, and special events.

Prepare or assist in preparing kitchen reports, inventory records, food cost reports, and other required documentation.

Maintain high standards of cleanliness, organization, discipline, and professionalism within the kitchen.

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

Coordinate with other departments to ensure smooth and efficient hotel or restaurant operations.

Perform other duties and responsibilities as may be assigned by the Executive Chef or management.

Qualifications:

Bachelor’s degree or vocational qualification in Culinary Arts, Hotel and Restaurant Management, Hospitality Management, or a related field is preferred.

At least 3–5 years of professional kitchen experience, with previous experience in a Sous Chef, Chef de Partie, or supervisory position.

Experience in a hotel, restaurant, banquet, or high-volume food service operation is preferred.

Strong knowledge of food preparation, cooking techniques, plating, and kitchen operations.

Knowledge of various cuisines and ability to prepare a wide range of dishes is an advantage.

Strong understanding of food safety, sanitation, HACCP principles, and proper food handling procedures.

Knowledge of food costing, portion control, inventory management, and minimizing food wastage.

Strong leadership and team-management skills with the ability to train and motivate kitchen personnel.

Excellent organizational and time-management skills.

Ability to work efficiently under pressure in a fast-paced kitchen environment.

Strong attention to detail and commitment to food quality and consistency.

Good communication and interpersonal skills.

Ability to manage multiple tasks and prioritize responsibilities during peak operating hours.

Creative and innovative in menu development and food presentation.

Physically capable of working long hours in a hot and demanding kitchen environment.

Knowledge of kitchen equipment and proper equipment handling and maintenance.

Computer literate and familiar with basic inventory, costing, or kitchen management systems is an advantage.

Willing to work on shifting schedules, weekends, holidays, and extended hours depending on business requirements.

High level of professionalism, discipline, integrity, and accountability.

Work Location: In person

Work Location: In person