Sous Chef

Job Summary

The Sous Chef is responsible for assisting the Head Chef in managing daily kitchen operations, supervising kitchen personnel, maintaining food quality and consistency, and ensuring efficient food preparation and service. The position oversees kitchen sections, monitors inventory and food costs, enforces food safety and sanitation standards, and ensures that all dishes meet the restaurant’s established recipes, presentation, and quality requirements.

Key Responsibilities

• Assist the Head Chef in overseeing daily kitchen operations and ensuring efficient food preparation and service.
• Supervise, guide, and train Chef de Parties, commis chefs, and other kitchen personnel to maintain productivity and performance standards.
• Monitor food preparation, cooking, plating, and presentation to ensure consistency and compliance with approved recipes.
• Ensure that food orders are prepared accurately and served within the required service time.
• Monitor kitchen inventory, ingredient usage, stock rotation, and requisitions to ensure adequate supplies and minimize wastage.
• Assist in controlling food costs, portion sizes, and kitchen operating expenses to support profitability targets.
• Ensure proper implementation of food safety, sanitation, hygiene, and food storage procedures.
• Assist in menu development, recipe standardization, food costing, and the introduction of new dishes.
• Monitor kitchen equipment, cleanliness, and maintenance requirements and coordinate necessary repairs with the appropriate department.
• Assume responsibility for kitchen operations in the absence of the Head Chef and perform other related duties as assigned by management.

Qualifications

• Graduate of Culinary Arts, Hospitality Management, or a related course; equivalent professional experience may be considered.
• At least 3–5 years of experience in professional kitchen operations, preferably in a hotel or full-service restaurant.
• At least 1–2 years of experience in a supervisory kitchen position is preferred.
• Strong knowledge of cooking techniques, menu execution, food presentation, and standardized recipes.
• Comprehensive understanding of food safety, sanitation, food handling, and proper storage procedures.
• Knowledge of food costing, portion control, inventory management, and wastage reduction.
• Proven leadership and team management skills, with the ability to train and supervise kitchen personnel.
• Ability to manage multiple kitchen sections and maintain food quality during peak service periods.
• Strong organizational, communication, problem-solving, and decision-making skills.
• Willing to work on shifting schedules, weekends, and holidays, with a strong commitment to food quality, customer satisfaction, and operational efficiency.

Work Location: In person