Job Brief

• We are looking for a skilled and reliable Sous Chef to support the Head Chef in the day-to-day management of the kitchen. 
• The Sous Chef will assist in food preparation, supervise kitchen staff, maintain food quality and presentation standards, ensure compliance with food safety regulations, and oversee kitchen operations in the absence of the Head Chef. 
• The ideal candidate is organized, hands-on, and able to work efficiently in a fast-paced hospitality environment.

Responsibilities

• Assist the Head Chef in planning and preparing daily menus.
• Supervise and coordinate the activities of kitchen staff during service.
• Prepare, cook, and present high-quality dishes in line with company standards.
• Ensure consistency in food quality, taste, and presentation.
• Monitor food preparation to minimize waste and maximize efficiency.
• Train, mentor, and support junior kitchen staff.
• Maintain cleanliness, organization, and hygiene throughout the kitchen.
• Ensure compliance with food safety, sanitation, and health regulations.
• Monitor inventory levels and communicate stock requirements to the Head Chef.
• Receive and inspect food deliveries to ensure quality and accuracy.
• Assist with stock rotation using the FIFO First In, First Out method.
• Help control food costs by monitoring portion sizes and reducing wastage.
• Ensure kitchen equipment is properly used, cleaned, and maintained.
• Step into the Head Chef's role during absences or when required.
• Collaborate with the front-of-house team to ensure timely and accurate service.
• Assist with menu development, recipe standardization, and seasonal specials.
• Ensure all opening and closing kitchen procedures are completed.
• Handle customer dietary requirements and special requests where applicable.

Requirements

• Minimum of 3 years of experience as a Sous Chef or Senior Chef de Partie in a hotel, restaurant, or similar hospitality environment.
• Strong knowledge of food preparation techniques, kitchen operations, and culinary best practices.
• Experience supervising and leading kitchen teams.
• Good understanding of food safety and hygiene standards.
• Ability to work efficiently under pressure in a fast-paced environment.
• Strong organizational and time management skills.
• Excellent communication and leadership abilities.
• Ability to maintain high standards of food quality and presentation.
• Flexibility to work shifts, weekends, and public holidays.
• Culinary certification or relevant hospitality qualification is an added advantage.