Sous Chef ( All Posiition )

Role Summary The Sous Chef acts as the second-in-command in the kitchen, assisting the Executive Chef in managing daily culinary operations across all sections (Cold, Hot & Pasta, Pizza, Butchery, Pastry, and Grill). This role ensures consistent high-quality food execution, strict hygiene standards, efficient cost control, and effective team leadership.

Key Responsibilities

• Oversee and supervise daily kitchen operations, line checks, and food preparation across all stations.

• Ensure all dishes leaving the kitchen meet established recipes, presentation standards, and taste profiles.

• Step in to run and cook at any station during high-volume service peaks.

• Assist in inventory management, stock ordering, yield control, and minimizing food waste.

• Monitor strict adherence to food safety, HACCP guidelines, sanitation, and kitchen cleanliness.

• Lead, train, and mentor junior chefs (CDPs, Demi CDPs, Commis) to build strong technical skills and team cohesion.

• Handle kitchen administrative tasks including shift rostering, prep sheets, and receiving goods inspection in the absence of the Executive Chef.

Qualifications & Requirements

• Minimum 3–5 years of culinary experience in a high-volume restaurant or hotel, with at least 1–2 years in a supervisory role (Junior Sous Chef or Senior CDP).

• Comprehensive operational knowledge across all kitchen sections (Cold, Hot, Pizza, Butchery, Pastry, and Grill).

• Strong leadership, conflict resolution, and communication skills.

• Proficient in kitchen inventory management, food costing concepts, and waste management.

• Excellent physical stamina and ability to thrive under high-pressure service conditions.

• Certified or well-versed in HACCP and food safety regulations.