Sous Chef

1. Kitchen Operations

• Assist the Head Chef in overseeing daily kitchen operations and service.
• Ensure all food is prepared according to the required recipes, portion sizes, presentation, and quality standards.
• Monitor food preparation and cooking processes to ensure consistency.
• Coordinate with the service team to ensure smooth and timely food service.

2. Staff Supervision

• Supervise, guide, and support kitchen staff during daily operations.
• Allocate duties and work stations according to operational requirements.
• Monitor staff performance, discipline, and adherence to kitchen procedures.

3. Food Quality & Hygiene

• Maintain high standards of food quality, taste, presentation, and consistency.
• Ensure proper food handling, storage, labelling, and preparation procedures are followed.
• Monitor kitchen cleanliness and ensure all equipment and work areas are properly cleaned and maintained.
• Ensure compliance with food safety, hygiene, and workplace safety requirements.

4. Inventory & Cost Control

• Assist with monitoring food inventory and stock levels.
• Check incoming ingredients for quantity, freshness, and quality.
• Minimise food wastage through proper portion control and stock management.
• Assist with stock-taking and maintain accurate inventory records.

5. Menu & Food Preparation

• Assist the Head Chef with menu preparation, recipe development, and new dish trials when required.
• Ensure recipes and standard operating procedures are consistently followed.
• Prepare mise en place and ensure sufficient ingredients are available before service.
• Monitor portion control and food presentation standards.

Requirements

• Minimum 2-3 years of relevant experience in a professional kitchen, preferably with Sous Chef or Senior Chef experience.
• Experience in supervising and leading a kitchen team.
• Good knowledge of food preparation, cooking techniques, food safety, and hygiene standards.
• Able to work in a fast-paced F&B environment.
• Strong attention to detail and ability to maintain consistent food quality.
• Able to work shifts, weekends, and public holidays when required.
• Positive attitude, responsible, and able to work independently.