SOUS CHEF
Role Overview
Manage hot kitchen operations, food production, and operational efficiency while supporting the Head Chef in daily culinary operations.
Key Skills for This Role
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Job summary
Manage hot kitchen operations, food production, and operational efficiency while supporting the Head Chef in daily culinary operations.
Kitchen operations and food quality
- Assist with hot-kitchen supervision, scheduling, and workflow; ensure dishes meet standards for taste, presentation, consistency, and timely service.
- Oversee preparation and cooking of soups, sauces, meats, poultry, seafood, vegetables, and other hot dishes.
- Monitor portions, waste, ingredient inventory, storage, rotation, and usage.
- Maintain recipes, portion sizes, plating standards, hygiene, and food safety; comply with local health regulations.
- Check kitchen equipment and report maintenance needs.
Team, menu and cost management
- Train and develop junior chefs and kitchen staff; assist with recruitment and performance reviews.
- Help plan hot-section menus and coordinate with other kitchen sections.
- Assist with ordering, stock control, food-cost planning, budgeting, and menu costing.
- Maintain temperature logs, wastage records, and preparation lists.
Qualifications and experience
- At least 5 years of hot-kitchen experience as a Sous Chef.
- Proven experience in fine dining, hotel, or high-volume restaurant operations.
- Strong knowledge of hot-kitchen techniques, ingredients, and modern cooking methods; understanding of food safety and kitchen hygiene regulations.
- Culinary degree or relevant certification preferred.
- Requires leadership, organization, decision-making, and problem-solving abilities, and the ability to train a diverse kitchen team.
- Able to work under pressure and flexible hours, including evenings, weekends, and holidays.
Workplace
- Work location is in person.
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