Job Title:
Sous Chef
Department:
Kitchen Operations
Reports To:
Head Chef / Executive Chef
Job Purpose:
The Sous Chef supports the Head Chef in overseeing daily kitchen operations, ensuring food quality, maintaining food safety standards, leading kitchen teams, and ensuring smooth and efficient service operations.
Key Responsibilities:
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Assist in managing daily kitchen operations and ensuring smooth service flow.
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Supervise, lead, and motivate kitchen staff to maintain productivity and performance.
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Ensure food preparation and presentation meet company standards and recipes.
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Support staff training, coaching, and development within the kitchen team.
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Monitor food quality, portion control, and minimize wastage.
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Ensure compliance with food safety, hygiene, and sanitation standards.
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Assist in inventory management, stock control, ordering, and receiving supplies.
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Support menu development, recipe implementation, and cost control initiatives.
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Handle kitchen operations in the absence of the Head Chef.
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Ensure proper communication and coordination between kitchen and operations teams.
Requirements:
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Previous experience in a similar role within a fast-paced kitchen environment.
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Strong leadership and team management skills.
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Good knowledge of food safety and kitchen operations.
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Ability to work under pressure and manage multiple priorities.
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Strong communication and problem-solving skills.
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Flexibility to work shifts, weekends, and holidays.
Skills:
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Leadership and team management
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Kitchen operations management
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Food safety and hygiene knowledge
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Time management and organization
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Communication and problem solving
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Cost control and inventory management
