Sous Chef

Responsibilities:

• Assist the head chef in managing the day-to-day operations of the kitchen.
  
• Prepare, cook, and present menu items according to approved recipes and presentation standards.
  
• Supervise, coordinate, and support kitchen staff during food preparation and service.
  
• Ensure consistency in food quality, taste, portion sizes, and presentation.
  
• Monitor food preparation to ensure customer orders are completed accurately and within set timelines.
  
• Maintain proper food storage, stock rotation (FIFO), and inventory management procedures.
  
• Assist with ordering food supplies, receiving deliveries, and monitoring stock levels.
  
• Ensure compliance with food hygiene, sanitation, health, and safety regulations.
  
• Maintain a clean, organized, and efficient kitchen environment at all times.
  
• Train, mentor, and motivate junior chefs and kitchen assistants to improve performance.
  
• Take charge of kitchen operations in the absence of the head chef.
  
• Assist in menu planning, recipe development, and food costing to support profitability.
  
• Monitor food waste and implement cost-control measures to maximise kitchen efficiency.
  
• Ensure all kitchen equipment is properly maintained and report any faults promptly.
  
• Work collaboratively with the front-of-house team to ensure excellent customer satisfaction.

Requirements

• A minimum of an SSCE or certification in culinary arts, hospitality management, or a related field is an advantage.
  
• Minimum of 2 years' experience in a professional kitchen, with at least 2 years in a supervisory or sous chef role.
  
• Strong knowledge of food preparation techniques, kitchen operations, and menu planning.
  
• Good understanding of food safety, HACCP principles, and health regulations.
  
• Excellent leadership, communication, and team management skills.
  
• Ability to work efficiently in a fast-paced environment while maintaining high-quality standards.
  
• Strong organisational, time management, and problem-solving skills.
  
• Proficiency in inventory management and food cost control.
  
• Flexibility to work weekends, holidays, and shift schedules.