SOUS CHEF
Job Description
We are seeking an experienced and dedicated Sous Chef to assist the Head Chef in managing daily kitchen operations, maintaining food quality, and ensuring compliance with food safety and hygiene standards. The successful candidate will support menu preparation, supervise kitchen staff, and ensure efficient food production and smooth kitchen operations.
Key Responsibilities
Assist the Head Chef in overseeing daily kitchen operations and food preparation activities.
Supervise and coordinate kitchen staff to ensure efficient workflow and timely food service.
Prepare, cook, and present dishes in accordance with established recipes and quality standards.
Assist in menu planning, recipe development, and the introduction of new dishes.
Monitor food inventory, ingredient usage, and stock levels to minimise wastage.
Ensure proper food storage, handling, sanitation, and compliance with food safety and hygiene requirements.
Maintain consistency in food quality, taste, portion sizes, and presentation.
Monitor kitchen equipment and ensure the cleanliness and organisation of kitchen work areas.
Assist in staff training, work scheduling, and performance monitoring.
Coordinate with suppliers and management on ingredient procurement and kitchen requirements.
Assist in controlling food costs and maintaining operational efficiency.
Perform other kitchen-related duties as assigned by the Head Chef or management.
Job Requirements
Relevant culinary qualifications or professional kitchen training is preferred.
Proven experience in a professional kitchen, preferably in a Sous Chef or senior kitchen role.
Good knowledge of food preparation techniques, cooking methods, and kitchen operations.
Familiarity with food safety, hygiene, and proper food storage procedures.
Ability to supervise kitchen staff and work effectively in a team.
Good organisational, communication, and time-management skills.
Able to work in a fast-paced kitchen environment and handle operational demands.
Responsible, disciplined, and attentive to food quality and consistency.
Willingness to work shifts, weekends, and public holidays when required.