Sous Chef

Sous Chef – Job Description

Position Summary

The Sous Chef is the second-in-command in the kitchen and supports the Head Chef in managing daily kitchen operations. This role ensures high-quality food production, consistency, hygiene standards, and efficient team performance in line with the restaurant’s concept and standards.

Key Responsibilities

Kitchen Operations

• Assist the Head Chef in daily kitchen operations and food preparation
• Supervise all kitchen sections to ensure smooth service flow
• Ensure food is prepared, cooked, and presented according to recipes and standards
• Maintain consistency in taste, portioning, and presentation

Team Management

• Supervise, train, and guide kitchen staff (CDPs, commis, kitchen assistants)
• Support scheduling and shift planning
• Monitor performance and provide on-the-job training

Food Quality & Hygiene

• Ensure compliance with HACCP and food safety regulations
• Maintain cleanliness and organization of all kitchen areas
• Monitor proper storage, labeling, and rotation of food items (FIFO)

Inventory & Cost Control

• Assist in stock control, ordering, and receiving deliveries
• Minimize wastage and control food cost
• Report shortages and equipment needs

Preferred Skills (Optional depending on concept)

• Sushi / Japanese cuisine experience
• Fine dining or hotel experience
• Menu development support
• Costing and kitchen management systems knowledge

Job Type: Permanent

Work Location: In person