Sous Chef

JOB PURPOSE: To assist the Executive Sous Chef in managing the restaurant bar & kitchen operations, ensuring the delivery of high-quality food, maintaining food safety standards, controlling costs, and leading the kitchen team to achieve operational excellence in a modern bar and international dining environment.

DUTIES & RESPONSIBILITIES

Culinary Operations

· Support the Executive Chef in the day-to-day management of kitchen operations.

· Ensure all dishes are prepared and presented according to established recipes and brand standards.

· Supervise food preparation, cooking, plating, and service during operating hours.

· Maintain consistency in taste, quality, and presentation across all menu items.

· Ensure timely execution of orders during peak service periods.

Team Leadership

· Supervise, train, coach, and motivate kitchen staff.

· Conduct on-the-job training to improve culinary skills and productivity.

· Assist in scheduling and manpower planning.

· Monitor staff performance and provide regular feedback.

· Foster a positive and collaborative working environment.

Menu Development

· Assist in developing and updating menus to reflect international culinary trends.

· Contribute creative ideas for seasonal promotions, bar bites, sharing plates, and special events.

· Support recipe standardization and portion control initiatives.

Food Cost & Inventory Control

· Monitor food costs and ensure adherence to budget targets.

· Conduct regular stock counts and inventory checks.

· Control wastage, spoilage, and overproduction.

· Ensure proper storage, labeling, and rotation of products following FIFO principles.

· Assist with purchasing and receiving procedures.

Food Safety & Hygiene

· Ensure full compliance with HACCP/ISO, food safety regulations, and company policies.

· Maintain high standards of cleanliness and sanitation throughout the kitchen.

· Conduct regular hygiene inspections and corrective actions when necessary. 90%

· Ensure proper handling and storage of all food products.

Quality Assurance

· Monitor guest feedback related to food quality and take corrective action where required.

· Ensure all kitchen equipment is properly maintained and reported for repair when necessary.

· Support continuous improvement initiatives to enhance guest satisfaction.

Operational Support

· Act as Kitchen-in-Charge in the absence of the Executive Chef.

· Coordinate effectively with the Bar Manager, Restaurant Manager, and Service Team to ensure smooth operations.

· Support special events, promotions, and private functions.

KNOWLEDGE, SKILLS AND BEHAVIORAL CHARACTERISTICS:

Qualifications

· Diploma or Degree in Culinary Arts, Hospitality Management, or related field.

· Minimum 6-8 years of culinary experience, including at least 2 years in a Sous Chef role.

· Experience in modern casual dining, gastropubs, bars, or international cuisine concepts preferred.

· Strong knowledge of international cuisine, menu engineering, and food cost control.

· HACCP and food safety certification are preferred.

· Proficiency in inventory management and kitchen administration.

Competencies

· Leadership and team development

· Strong culinary skills

· Cost awareness and commercial mindset

· Excellent organization and planning

· Ability to perform under pressure

· Attention to detail

· Effective communication and teamwork

· Problem-solving and decision-making skills

Job Type: Full-time