SOUS CHEF

Job Description

The Sous Chef is responsible for assisting the Head Chef in the daily management and operation of the kitchen. As the second-in-command, the Sous Chef ensures that food quality, presentation, hygiene, and kitchen efficiency meet the restaurant's standards. The role includes supervising kitchen staff, maintaining food cost control, and ensuring smooth kitchen operations during service.

Key Responsibilities

• Assist the Head Chef in overseeing daily kitchen operations.
• Supervise and lead kitchen staff to ensure efficient workflow.
• Prepare, cook, and present dishes according to established recipes and standards.
• Ensure consistency in food quality, taste, and presentation.
• Monitor food preparation, portion control, and food wastage.
• Maintain inventory levels and assist in ordering food and kitchen supplies.
• Ensure compliance with food hygiene, food safety, and workplace safety regulations.
• Conduct training and coaching for junior kitchen staff.
• Assist in menu planning, recipe development, and cost control measures.
• Monitor and maintain kitchen equipment, reporting any maintenance issues promptly.
• Ensure cleanliness and organization of all kitchen areas.
• Take charge of kitchen operations in the absence of the Head Chef.