Sous Chef

Overview

Executive Sous Chef

Sous Chef

Key Responsibilities

• **Menu Development & Launch:**
• Lead the conceptualization, testing, and rollout of new international menu cycles.
• Ensure all new dishes align with Meals on Me’s brand identity, nutritional targets, and production feasibility.
• **Multi-Brand Culinary Oversight:**
• Manage culinary standards and operational consistency across multiple brand lines.
• Ensure that cross-brand requirements (e.g., varied dietary preferences) are met without compromising quality.
• **Financial & Recipe Engineering:**
• Conduct detailed recipe engineering to optimize food costs while maintaining quality.
• Regularly review dish profitability, analyze ingredient usage, and implement cost-saving measures without sacrificing the macronutrient value or meal standards.
• **Operational Leadership:**
• Supervise the production floor, ensuring all international meal plans (Keto, Vegan, Wholesome, etc.) are executed to precise specifications.
• Mentor junior chefs in specialized international techniques.
• **Process Standardization:**
• Develop and maintain Standard Operating Procedures (SOPs) for new dish launches, ensuring clear communication to the production team and consistency in plate presentation and portion weight.
• **HACCP & Compliance:**
• Uphold the highest ISO and HACCP standards across all brands.
• Ensure all kitchen operations, from ingredient sourcing to final dispatch, adhere to food safety regulations.

Requirements

• Proven experience as a Sous Chef in an international culinary environment, with a demonstrable track record of successfully launching new menus.
• Expertise in managing multiple brands or diverse culinary concepts concurrently.
• Strong financial acumen: Advanced knowledge of recipe costing, food cost management, and recipe engineering/standardization.
• Strong leadership capability, with the ability to drive operational excellence in a high-volume delivery kitchen.
• In-depth knowledge of nutritional meal planning and global culinary trends.
• Excellent understanding of HACCP/ISO standards and industrial kitchen workflows.
• Professional demeanor and commitment to Meals on Me’s grooming and operational standards.