Job Summary
The Sous Chef supports the Head Chef by managing daily kitchen operations, supervising staff, maintaining food quality, and ensuring hygiene and safety compliance. This role leads the kitchen in the Head Chef's absence and drives operational efficiency.
Responsibilities
Kitchen Operations
- Manage daily kitchen operations in collaboration with the Head Chef to ensure smooth workflow
- Ensure all food prepared meets the restaurant's quality and presentation standards consistently
- Oversee food preparation and cooking processes during service to maintain efficiency and quality
- Maintain consistency in recipes, portioning, and plating to uphold brand standards
Team Supervision
- Supervise and guide kitchen staff including line cooks, prep cooks, and kitchen assistants to optimize performance
- Train and onboard new kitchen staff to ensure skill development and adherence to standards
- Delegate tasks effectively during service to maintain operational flow
- Maintain discipline and professionalism within the kitchen team to foster a positive work environment
Food Preparation & Quality Control
- Prepare and store ingredients properly to maintain freshness and safety
- Monitor food quality, taste, and presentation before serving to ensure customer satisfaction
- Organize and manage kitchen stations efficiently to support smooth service
Inventory & Cost Control
- Assist in stock ordering and inventory management to maintain adequate supplies
- Monitor ingredient usage and implement measures to minimize food wastage
- Ensure proper storage and rotation of ingredients using the FIFO system to maintain quality
Hygiene & Safety Compliance
- Maintain high standards of kitchen cleanliness and organization to meet operational and regulatory requirements
- Ensure compliance with Singapore Food Agency (SFA) food safety regulations to uphold legal standards
- Enforce proper food handling procedures and sanitation standards to ensure safety
Menu Support
- Assist the Head Chef in developing menus and improving recipes to enhance offerings
- Provide input on seasonal dishes and specials to keep the menu fresh and appealing
- Test and refine new recipes to maintain quality and innovation
Operational Support
- Lead the kitchen during the Head Chef's absence to ensure uninterrupted service
- Manage service flow during peak hours to maintain efficiency and customer satisfaction
- Support kitchen scheduling and staff coordination to optimize resource allocation
Required competencies and certifications
- Minimum 3-5 years of culinary experience, including 1-2 years in a supervisory role
- Strong knowledge of food preparation techniques and kitchen operations
- Knowledge of food safety and hygiene standards, specifically Singapore Food Agency (SFA) regulations
- Ability to work effectively under pressure and manage multiple tasks during service
Preferred competencies and qualifications
- Good leadership and team management skills
