Sous Chef

The Sous Chef serves as the second-in-command in the kitchen, assisting the Head Chef/Executive Chef in directing culinary operations, maintaining high food quality and safety standards, and managing kitchen staff. The role requires strong culinary expertise, leadership abilities, consistency in plate presentation, and effective management of kitchen inventory and workflows during fast-paced services. Key Responsibilities Kitchen Operations & Culinary Execution • Direct daily kitchen operations, prep work, and line service to ensure smooth, efficient food delivery. • Ensure all dishes are prepared and presented consistently according to established company recipes, portion sizes, and plating standards. • Step into any station on the line during peak hours or staffing shortages to maintain kitchen flow and speed of service. • Monitor food presentation, taste, and temperature before items leave the kitchen pass. Team Leadership & Staff Supervision • Supervise, mentor, and guide line cooks, commis chefs, and kitchen stewards in day-to-day duties. • Assist in training new kitchen hires on recipes, cooking techniques, portion control, and safety guidelines. • Support scheduling, shift rotations, and task allocation across culinary stations. • Promote a disciplined, collaborative, and respectful working environment among the kitchen team. Food Safety, Hygiene & Quality Control • Enforce strict adherence to food safety, hygiene, and sanitation regulations (HACCP / local municipality food control standards). • Ensure proper food labeling, FIFO (First-In, First-Out) rotation, storage temperatures, and expiration date monitoring. • Maintain kitchen cleanliness, equipment sanitation, and routine station hygiene audits. Inventory & Cost Management • Assist in managing raw material stock, daily requisitioning, and receiving fresh ingredient deliveries. • Minimize food waste, spoilage, and shrinkage through efficient portioning and stock control. • Coordinate with purchasing and storekeepers to ensure optimal inventory levels without over-ordering. General Responsibilities • Assume leadership of the kitchen in the absence of the Head Chef. • Assist in testing, refining, and implementing new menu ideas, daily specials, and recipe costing. • Comply fully with company policies, kitchen SOPs, and health and safety requirements. • Perform other kitchen and culinary duties as assigned by management. • Diploma or Degree in Culinary Arts, Hospitality Management, or equivalent professional culinary certification. • Proven experience (3+ years) as a Sous Chef, Junior Sous Chef, or Senior Chef de Partie in a high-volume restaurant or hotel kitchen. • Comprehensive knowledge of food preparation methods, cooking techniques, and kitchen equipment. • In-depth understanding of food safety legislation, hygiene practices, and HACCP standards. • Good verbal communication skills and operational leadership capability. Key Competencies • Strong leadership, team management, and conflict resolution skills under pressure. • High attention to detail, presentation consistency, and culinary precision. • Excellent time management, multitasking, and organizational capabilities. • Positive, solution-oriented attitude and reliability. • Ability to work long shifts, standing, and during peak weekends and holidays.