SOUS CHEF

Responsible for managing the hot kitchen operations, ensuring high-quality food production, and maintaining operational efficiency.

Role supports the Head Chef in planning, supervising, and executing daily culinary operations while upholding food safety, hygiene, and presentation standards.

1.

Assist the Head Chef in managing the hot kitchen, including team supervision, scheduling, and workflow.

2.

Ensure all dishes are prepared to the highest standard in taste, presentation, and consistency.

3.

Monitor portion control, waste management, and inventory of hot kitchen ingredients.

4.

Maintain proper storage, rotation, and usage of ingredients to minimize spoilage.

5.

Oversee preparation and cooking of soups, sauces, meats, poultry, seafood, vegetables, and other hot dishes.

6.

Ensure timely delivery of all hot kitchen dishes during service.

7.

Train, mentor, and develop junior chefs and kitchen staff in hot section operations.

8.

Innovate and assist in menu planning for hot section offerings.

9.

Maintain the highest standards of food hygiene and safety, adhering to local health regulations.

10.

Conduct regular checks on kitchen equipment and report any maintenance requirements.

11.

Ensure compliance with company recipes, portion sizes, and plating standards.

12.

Supervise and motivate the hot kitchen team, fostering teamwork, discipline, and efficiency.

13.

Assist in recruitment, training, and performance reviews of hot kitchen staff.

14.

Collaborate with other kitchen sections (cold kitchen, pastry, etc.) to ensure smooth operations.

15.

Assist in inventory management, ordering, and stock control for the hot section.

16.

Support the Head Chef in planning food cost, budgeting, and menu costing.

17.

Maintain accurate records of kitchen operations, including temperature logs, wastage, and prep lists.

18.

Performs other duties assigned.

· Culinary degree or relevant certification preferred.

· Minimum 5 years of experience in a hot kitchen environment 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.

· Excellent leadership, team management, and organizational skills.

· Ability to work under pressure in a fast-paced environment.

· Understanding of food safety standards and kitchen hygiene regulations.

· Passion for culinary excellence and creativity.

· Strong decision-making and problem-solving abilities.

· Ability to train and inspire a diverse kitchen team.

· High level of discipline, professionalism, and reliability.

· Willingness to work flexible hours, including evenings, weekends, and holidays.