Sous Chef

Sous Chef – Roles & Responsibilities

• Assist the Head Chef in daily kitchen operations.
• Oversee food preparation and ensure high quality and consistency.
• Supervise and train kitchen staff.
• Manage inventory, ordering, and stock control.
• Ensure hygiene, safety, and cleanliness standards are followed.
• Help plan menus, specials, and food presentation.
• Handle kitchen issues, workflow, and coordination during service.
• Support cost control and reduce waste.
• Maintain good communication with service staff and management.
• Step in as acting Head Chef when required.

Additional Skills

• Strong leadership and team management
• Creativity in menu and recipe development
• Time management and multitasking
• Problem-solving under pressure
• Knowledge of food costing and kitchen administration
• Basic computer skills (inventory systems, reports)

Job Type: Full-time