Sous Chef
Skills
About This Role
Position Summary
The Sous Chef is the second-in-command in the kitchen and supports the Head Chef in managing daily kitchen operations.
This role ensures high-quality food production, consistency, hygiene standards, and efficient team performance in line with the restaurant’s concept and standards.
Kitchen Operations
- Assist the Head Chef in daily kitchen operations and food preparation
- Supervise all kitchen sections to ensure smooth service flow
- Ensure food is prepared, cooked, and presented according to recipes and standards
- Maintain consistency in taste, portioning, and presentation
Team Management
- Supervise, train, and guide kitchen staff (CDPs, commis, kitchen assistants)
- Support scheduling and shift planning
- Monitor performance and provide on-the-job training
Food Quality & Hygiene
- Ensure compliance with HACCP and food safety regulations
- Maintain cleanliness and organization of all kitchen areas
- Monitor proper storage, labeling, and rotation of food items (FIFO)
Inventory & Cost Control
- Assist in stock control, ordering, and receiving deliveries
- Minimize wastage and control food cost
- Report shortages and equipment needs
- Preferred Skills (Optional depending on concept)
- Sushi / Japanese cuisine experience
- Fine dining or hotel experience
- Menu development support
- Costing and kitchen management systems knowledge
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