Head Sous Chef

Overview

Key Responsibilities

• Conduct regular branch visits to monitor kitchen operations and food quality standards.
• Perform operational and food quality audits across all branches.
• Ensure all recipes, portions, cooking procedures, and presentation standards are followed according to company SOPs.
• Monitor food safety, hygiene, sanitation, and HACCP compliance in all branches.
• Check product freshness, storage conditions, expiry dates, and stock handling procedures.
• Audit meat quality, chicken preparation, sauces, vegetables, buns, and all food items to maintain consistency.
• Identify operational gaps and implement corrective action plans with branch teams.
• Train and coach kitchen staff on food quality, preparation methods, hygiene standards, and kitchen discipline.
• Coordinate with branch managers and kitchen supervisors to improve kitchen performance and workflow.
• Prepare and submit detailed audit and operational reports to the Operations Manager.
• Monitor kitchen equipment condition and report maintenance requirements when needed.
• Assist in menu development, recipe standardization, and new product testing.
• Control food cost by minimizing wastage and ensuring proper portion control.
• Support branches during peak operational hours when required.
• Follow up on implementation of corrective actions after audits and inspections.
• Ensure all branches maintain company operational standards at all times.

Reporting & Administrative Duties

• Prepare daily, weekly, and monthly operational reports.
• Analyze branch performance and highlight areas requiring improvement.
• Maintain proper documentation for audits, food quality checks, and operational follow-ups.
• Prepare food cost analysis and wastage reports.
• Use Microsoft Excel professionally for reporting, data analysis, tracking sheets, and operational dashboards.
• Create and maintain pivot tables, formulas, and performance reports for management review.

Requirements

• Minimum 3–5 years of experience as Sous Chef or similar role.
• Previous experience in QSR burger restaurant concepts is mandatory.
• GCC experience is required.
• Strong knowledge of burger preparation, sauces, meat handling, and fast-paced kitchen operations.
• Strong auditing and quality control experience.
• Advanced knowledge in Microsoft Excel and reporting.
• Strong understanding of food safety standards and kitchen audit procedures.
• Leadership and team management skills.
• Ability to travel between branches.
• Strong reporting and communication skills.
• Ability to work under pressure and maintain operational standards.

Preferred Qualifications

• Culinary diploma or relevant certification.
• HACCP or food safety certification is an advantage.
• Experience in multi-branch restaurant operations is preferred.