Job Description – Sous Chef
Position: Sous Chef
Department: Kitchen Operations
Reporting To: Executive Chef / Head Chef
Job Summary
We are seeking an experienced and passionate Sous Chef to assist in managing kitchen operations, ensuring high food quality standards, maintaining hygiene and safety regulations, and supporting the Executive Chef in daily culinary activities. The Sous Chef will play a key role in supervising kitchen staff and ensuring smooth and efficient kitchen operations.
Key Responsibilities
· Assist the Executive Chef in the daily management of kitchen operations.
· Supervise and coordinate the activities of kitchen staff.
· Ensure all food is prepared, presented, and served according to established quality standards.
· Monitor food preparation processes to maintain consistency and excellence.
· Assist in menu planning, recipe development, and seasonal menu updates.
· Manage inventory levels and coordinate with stores and procurement teams for stock requirements.
· Minimize food wastage and maintain cost control measures.
· Ensure compliance with food safety, sanitation, and hygiene standards.
· Train, mentor, and evaluate kitchen staff to improve performance and productivity.
· Handle guest feedback related to food quality and implement corrective measures when required.
· Maintain cleanliness and organization of all kitchen areas and equipment.
· Take charge of kitchen operations in the absence of the Executive Chef.
Required Qualifications & Skills
· Diploma/Degree in Hotel Management, Culinary Arts, or a related field.
· Minimum 3–5 years of experience in a professional kitchen, with at least 1–2 years in a supervisory role.
· Strong knowledge of food preparation techniques, kitchen management, and food safety regulations.
· Excellent leadership and team management skills.
· Ability to work efficiently in a fast-paced environment.
· Strong organizational and problem-solving abilities.
· Knowledge of inventory management and food costing.
Key Competencies
· Leadership & Team Management
· Culinary Expertise
· Food Quality Control
· Inventory & Cost Management
· Time Management
· Attention to Detail
· Communication Skills
· Problem Solving
Working Conditions
· Flexible to work shifts, weekends, and public holidays.
· Ability to stand for extended periods and work under pressure during peak hours.
Work Location: In person
