Job SummaryThe Sous Chef will serve as the leader of the kitchen team at the outlet, directly reporting to the Executive Chef. This role is responsible for overseeing daily kitchen operations, ensuring food quality and consistency, leading and developing the kitchen staff, and maintaining high standards of hygiene and safety. The Sous Chef also supports menu execution, cost control, and contributes to delivering excellent dining experiences for customers.
Key Responsibilities- Lead and supervise the outlets kitchen team in daily operations.
- Ensure all dishes are prepared and presented according to company standards and Executive Chefs direction.
- Maintain strict compliance with food safety, hygiene, and sanitation regulations.
- Manage kitchen schedules, assign tasks, and provide training to enhance staff performance.
- Monitor food inventory, control usage, and minimize waste while ensuring availability of ingredients.
- Collaborate with the Executive Chef in menu planning, seasonal specials, and quality improvements.
- Handle operational issues in the kitchen and provide effective solutions.
- Maintain a positive and motivating work environment for the kitchen staff.
Qualifications- Minimum Associate Degree (D3) in Culinary Arts, Hospitality, or related field.
- At least 23 years of experience as Sous Chef or senior kitchen role, preferably in restaurants or hotels.
- Strong leadership, organizational, and communication skills.
- Sound knowledge of culinary techniques, kitchen management, and food cost control.
- Ability to work under pressure in a fast-paced environment.
- Flexibility to work in shifts, weekends, and public holidays.
