Job Description

The

Sous Chef

is the second-in-command in the kitchen, working closely with the Executive Chef to ensure smooth kitchen operations, consistent food quality, and timely service. This role requires a strong leader with excellent culinary skills, the ability to manage staff, and a deep commitment to hygiene and safety standards.

Key Responsibilities Kitchen Operations

Supervise and coordinate activities of kitchen staff during food preparation, cooking, and presentation. Ensure all dishes are prepared to the highest standards of quality and consistency. Manage kitchen inventory, monitor stock levels, and assist with ordering supplies. Assist in creating new menu items and testing recipes.

Team Management

Train, mentor, and lead junior chefs and kitchen staff. Organize shift schedules and ensure adequate staffing during peak hours. Provide feedback and performance evaluations to team members.

Quality & Compliance

Ensure all food items are stored, prepared, and served in accordance with food safety and hygiene regulations. Maintain a clean and organized kitchen that meets sanitation standards (e.g., HACCP compliance). Monitor portion sizes and food presentation to minimize waste and maximize customer satisfaction.

Cost Control

Help control food costs by reducing waste and managing inventory effectively. Work with the Head Chef to meet budget targets and control labor costs.

Customer Service

Collaborate with front-of-house staff to accommodate special dietary requirements or customer requests. Occasionally interact with guests for feedback and special events.

Requirements Education & Experience

Degree/Diploma in Culinary Arts or related field preferred. Minimum 3-5 years of experience in a professional kitchen, with at least 1-2 years in a supervisory or Sous Chef role.
Job Types: Full-time, Permanent

Pay: ?70,000.00 - ?75,000.00 per month

Benefits:

Health insurance Provident Fund
Schedule:

Day shift Morning shift
Supplemental Pay:

Performance bonus * Yearly bonus