SOUS CHEF

Responsibilities

• Preparing & assembling ingredients for various menu items.
• Preparing high quality meals and food items according to company receipes.
• Storing excess food at the correct temperature in order to avoid spoilage.
• Ensuring that food portions and food presentations meet company standards.
• Monitoring supplies and re-ordering stock as needed.
• Cleaning and sterilizing food preparation areas.
• Assisting other cooks to ensure that food orders are completed in a timely manner.
• Efficiency resolving problems with customers orders.
• Ensuring that food health and safety regulations are followed.

Requirements

• Minimum 2 to 3 years of relevant culinary experience, preferably in central kitchen, catering, or high-volume operations
• Strong knowledge of food preparation techniques and kitchen operations
• Familiar with food safety standards (HACCP, ISO 22000 preferred)
• Ability to work in a fast-paced environment and handle multiple priorities
• Strong leadership, communication, and team management skills
• Good understanding of inventory control, cost management, and wastage reduction
• Problem-solving mindset with the ability to handle operational challenges effectively
• Willing to work shifts, weekends, and public holidays
• Physically fit and able to stand for long hours