Sous Chef

The Sous Chef assists the Executive Chef in managing all kitchen operations, ensuring the highest standards of food quality, hygiene, and presentation. The role supports menu creation, cost control, staff training, and daily kitchen supervision to deliver exceptional guest dining experiences.

Operational Leadership

• Oversee daily kitchen operations in the absence of the Executive Chef.
• Supervise food preparation and service to ensure consistency and quality.
• Ensure all dishes meet established standards for taste, presentation, and portion control.
• Coordinate with service teams to ensure smooth and timely food service.

Food Production & Quality Control

• Assist in planning, developing, and executing menus, including specials.
• Maintain high standards of cooking techniques and kitchen practices.
• Conduct regular quality checks on ingredients, cooked dishes, and mise-en-place.
• Ensure compliance with food safety, hygiene, and sanitation standards.

Inventory & Cost Management

• Assist in monitoring food cost, portion control, and waste reduction.
• Participate in stock ordering, receiving, and proper storage.
• Conduct regular inventory checks and report shortages or discrepancies.

Staff Management & Training

• Supervise, motivate, and mentor kitchen staff.
• Conduct training on culinary techniques, food safety, and kitchen procedures.
• Assist with staff scheduling, performance evaluations, and team development.
• Maintain a positive and disciplined kitchen environment.

Health, Safety & Hygiene

• Enforce strict hygiene, cleanliness, and sanitation standards across the kitchen.
• Ensure proper maintenance and safe handling of all kitchen equipment.
• Support compliance with HACCP or other safety frameworks.

Administrative Duties

• Assist in creating and updating recipes, costing sheets, and portion guidelines.
• Prepare reports as required by the Executive Chef.
• Participate in menu engineering, event planning, and kitchen meetings.

• Diploma or degree in Culinary Arts or related field.
• Minimum 7 years of experience in a similar role in a hotel or high-volume restaurant.
• Strong leadership, communication, and team-building abilities.
• Excellent knowledge of various cuisines, cooking methods, and modern culinary techniques.
• Ability to work under pressure and maintain high standards.
• Strong understanding of food safety regulations (HACCP preferred).