Sous Chef

3-5 Years

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Early Applicant

Job Description

Key Responsibilities

Assist the Head Chef in planning, preparing, and presenting menus according to the restaurant or outlet standards
Supervise and coordinate daily kitchen activities, ensuring smooth workflow and timely service
Oversee the preparation of food, maintaining high standards of quality, taste, and presentation
Train, guide, and motivate kitchen staff, including line cooks, commi chefs, and kitchen assistants
Monitor inventory, control food costs, and manage supplies efficiently
Ensure strict compliance with hygiene, sanitation, and food safety standards
Assist in developing new recipes, menu items, and special promotions
Manage kitchen schedules, delegating tasks effectively to ensure efficiency
Handle kitchen operations in the absence of the Head Chef
Coordinate with other departments for smooth service during peak hours or special events

Qualifications & Skills

Diploma or Degree in Culinary Arts, Hotel Management, or related field
Minimum 35 years of experience in a professional kitchen, preferably in a supervisory role
Strong knowledge of culinary techniques, kitchen operations, and food safety regulations
Ability to lead and train a team effectively
Excellent organizational and time-management skills
Creativity and passion for food, presentation, and quality
Strong communication skills and ability to work under pressure in a fast-paced environment

Preferred Skills