Assistant Sous Chef

Key Responsibilities

• Assist the Sous Chef in planning and coordinating daily food production for catering orders and events.

• Supervise kitchen staff to ensure efficient workflow and adherence to preparation schedules.

• Ensure all food prepared meets company quality standards, portion control, and presentation guidelines.

• Monitor food preparation processes to ensure compliance with food safety, hygiene, and sanitation standards.

• Support inventory management including receiving, storage, stock rotation (FIFO), and minimizing food wastage.

• Assist in menu preparation, recipe standardization, and testing of new dishes when required.

• Ensure proper use, cleaning, and maintenance of kitchen equipment and workstations.

• Coordinate with logistics and operations teams to ensure timely dispatch of catering orders.

• Train and guide junior kitchen staff to maintain consistency and productivity.

• Assist in maintaining accurate production records, temperature logs, and food safety documentation.

• Step in to lead the kitchen team in the absence of the Sous Chef.

Requirements