Sous Chef

Job context

Key responsibility areas

• Supervise staff, allocate work, monitor productivity, assist and train team members, and coordinate with senior production staff.
• Plan rosters and schedules to achieve required output.
• Meet specifications, standardized recipes, passenger loads, and airline standards; maintain portioning, presentation, and date colour-coding.
• Monitor food-safety records and corrective follow-ups to maintain consistent quality and compliance.
• Resolve operational issues with corrective and preventive actions, and communicate production status and challenges to senior chefs.
• Implement and update SOPs, address non-conformances, brief the team on preventive measures, and enforce approved recipes and methods.
• Support development, trials, and implementation of recipes and menu items in line with client requirements and quality standards.
• Prepare and execute demand-based production plans and maintain production sheets broken down by airline or catering business.
• Maintain stock rotation, timely deliveries, service quality, and hygiene procedures.
• Control food cost and wastage through portion monitoring, efficient material use, reduced overproduction, and variance tracking.
• Comply with company safety and hygiene policies and procedures.

Qualifications and experience

• Hotel Management or Culinary degree.
• At least five years of culinary experience.
• Hotel catering experience equivalent to a five-star facility, with excellent knowledge of cooking and different cuisines.
• High-volume and/or banqueting experience in a large kitchen team is preferred.

Skills

• Ability to provide feedback and coaching, develop in the role, and take responsibility.
• Effective delegation, real-time problem-solving, and decision-making skills.
• Creative thinking and strong interpersonal, organizational, training, and communication skills.