Sous Chef

The Sous Chef supports the Executive Chef in all kitchen operations to ensure high standards of food quality, consistency, safety, hygiene, and service. Acts as second-in-command and leads the kitchen during the Executive Chef’s absence.

Kitchen Operations: Assist in planning, preparing, and executing daily menus, specials, and seasonal offerings.

• Oversee food preparation and presentation to ensure consistency, portion control, and quality.
• Manage all kitchen stations, ensuring timely service, and smooth workflow.

Staff Management & Training: Supervise, train, mentor, and evaluate kitchen staff — cooks, chef de partie, prep staff.

• Schedule shifts; ensure adequate staffing for peak-periods.
• Lead by example; maintain morale, discipline, and teamwork.

Food Safety & Hygiene: Ensure compliance with HACCP, local food safety laws, and internal hygiene standards.

• Oversee cleaning schedules, storage, labeling, and proper temperature control.
• Ensure staff follow personal hygiene and safe food handling.

Quality Control & Presentation: Maintain consistency in taste, portion sizes, and presentation.

• Monitor plating and quality checks before service.
• Introduce new recipes or refine existing ones in line with culinary trends and guest feedback.

Inventory, Cost Control & Budgeting: Assist in purchasing, supplier negotiations, and stock management.

• Monitor food cost, waste, and inventory shrinkage.
• Help prepare and enforce kitchen budget, cost controls, and financial targets.

Operational Support: Fill in for the Executive Chef during their absence.

• Assist in event catering, banquets, and special functions.
• Collaborate with front-of-house, management, procurement, and other departments as required.

Job Type: Full-time

Application Question(s):

• Can you confirm your earliest possible joining date, as the role needs to be filled urgently.
• What is your current salary and what is your expectation Salary.
• This position requires a sponsorship transfer. Can you transfer your sponsorship.?

Experience:

• Sous Chef: 3 years (Required)