Job Summary
The Sous Chef supports the Head Chef in managing daily kitchen and back-of-house operations, including menu planning, cost control, staff supervision, administration, and maintaining hygiene and safety standards. The role ensures smooth workflow, consistent food quality, and adherence to company procedures and regulatory requirements.
Key Responsibilities
- Assist in overseeing daily food production and overall kitchen operations to ensure smooth service.
- Support manpower planning and maintain effective communication with the kitchen team to ensure efficient workflow.
- Ensure food served meets quality, taste, nutrition, and safety standards.
- Assist in planning and executing monthly rotating menus, special promotions, and banquet menus in collaboration with the Head Chef/Unit Manager.
- Address and follow up on customer feedback regarding food quality and kitchen services, ensuring service recovery where needed.
- Coordinate with F&B teams for daily and weekly banquet or event requirements.
- Ensure all services and operations comply with in-house, corporate, and regulatory standards.
- Assist with administrative tasks such as submitting inventory, cost control, and operational reports.
- Prepare and submit HR-related documentation (e.g., attendance, leave, timecards) for kitchen staff to the reporting manager.
- Attend service or operational meetings and contribute to improving overall service levels.
- Assist in staff training, development, and performance evaluations.
- Ensure safe and proper usage of all kitchen and cleaning equipment report faulty equipment promptly.
- Uphold and enhance hygiene, workplace safety, and food safety standards for both front-of-house and back-of-house operations.
- Ensure accurate recording of food sampling logs, daily cooking core temperatures, and refrigerator/chiller temperature logs.
- Support Head Chef and management during visits from other departments (e.g., HR, Purchasing, Finance, SEQ).
- Perform any other duties assigned by the Head Chef, client, or management to support operational needs.
Key Requirements
- Minimum 4-5 years of relevant experience in a professional kitchen environment, preferably in a supervisory role.
- Strong verbal and written communication skills to ensure effective teamwork and clear instructions.
- Good organizational skills, with the ability to prioritize and coordinate workflows in a fast-paced environment.
- Strong interpersonal and people management skills to work effectively with staff at all levels and handle customer interactions professionally.
- Ability to understand menu planning, food costing, and kitchen operations within organizational objectives.
- Strong customer service orientation with the ability to respond professionally to feedback.
- Team player with leadership qualities and a commitment to maintaining high culinary standards.
- Knowledge of food hygiene, safety regulations, and adherence to company and regulatory requirements.
