Job Description

The Sous Chef assists the Executive Chef in managing kitchen operations, ensuring high standards of food quality, hygiene, and efficiency while leading and supporting the kitchen team.

Key Responsibilities:

• Assist the Executive Chef in day-to-day kitchen operations.

• Supervise food preparation and cooking to ensure quality, consistency, and presentation standards.

• Coordinate and manage kitchen staff, including CDPs, DCDPs, and commis chefs.

• Ensure compliance with food safety, hygiene, and HACCP standards.

• Monitor food costs, portion control, and minimize wastage.

• Assist in menu planning, recipe development, and food costing.

• Manage kitchen inventory, ordering, and stock rotation.

Skill set

• Ability to work in shifts
• Ability to work independently
• Ability to multitask
• Cooking
• Ability to work in a fast-paced
• high-stress environment for long hours