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Sous Chef
Job Summary
The Sous Chef assists the Head Chef in managing the daily operations of the kitchen, ensuring
that all food is prepared to the highest standards of quality, consistency, and presentation. This
position provides leadership to the kitchen team, oversees food preparation during service, and
assumes responsibility for kitchen operations in the Head Chef's absence.
Key Responsibilities
Assist in supervising the daily operations of the kitchen.
Ensure all menu items are prepared according to established recipes and presentation
standards.
Supervise kitchen staff during food preparation and service to ensure efficiency and
consistency.
Assist with staff training, coaching, and performance development.
Monitor food quality, portion control, and waste reduction initiatives.
Ensure compliance with food safety, sanitation, and hygiene standards.
Assist in inventory control, stock ordering, and receiving deliveries.
Monitor kitchen cleanliness and ensure equipment is properly maintained.
Support menu development and recipe testing.
Step into the Head Chef's role during absences and ensure smooth kitchen operations.
Will also work on the line while on shift
Qualifications, Experience & Competencies
Diploma or Certificate in Culinary Arts is preferred.
Minimum of three (3) years' experience as a Sous Chef or senior culinary professional.
Strong knowledge of culinary techniques, food safety, and kitchen operations.
Excellent leadership and organizational skills.
Ability to work efficiently under pressure while maintaining quality standards.
Strong communication and problem-solving abilities.
Team-oriented with a commitment to excellence.
Flexible to work shifts, weekends, and public holidays.
Reporting Relationship
Reports directly to the Head Chef.
