Job Description

The Sous Chef will assist the Head Chef in managing the daily kitchen operations, ensuring smooth food production, adherence to quality standards, and compliance with food safety procedures. This role supports team leadership, operational planning, and coordination between production and dispatch to ensure timely, consistent, and high-quality food output across all outlets.

Key Responsibilities:

Kitchen Operations

Support the Head Chef in overseeing daily food production and kitchen workflow. Supervise and guide cooks and kitchen assistants during preparation and production. Ensure compliance with standard recipes, portion control, and production schedules.

Food Safety & Hygiene

Maintain the highest hygiene and safety standards in all kitchen areas. Conduct routine checks on food storage, handling, and cleanliness. Ensure staff adherence to HACCP and other food safety protocols.

Cost Control & Inventory Management

Monitor ingredient usage and help minimize food wastage. Assist in inventory checks, stock rotation, and daily requisitions. Report shortages or discrepancies to the Head Chef and ensure proper documentation.

Staff Management

Supervise and train kitchen team members in food preparation and kitchen discipline. Ensure staff performance meets operational expectations. Support scheduling, task delegation, and performance feedback.

Coordination & Communication

Coordinate with the Head Chef, outlet chefs, and logistics for smooth order fulfillment. Communicate production updates, challenges, and requirements promptly. Work closely with other departments to maintain operational efficiency.

Quality & Food Presentation

Ensure consistency in taste, quality, and presentation of all prepared items. Conduct regular tasting and quality checks before dispatch. Support the Head Chef in developing and implementing product improvements.

Administrative Skills

Maintain kitchen records, production logs, and temperature sheets. Ensure compliance with company policies, operational standards, and reporting systems. Assist in preparing reports on production output and kitchen performance.

Requirements:

Diploma/Degree in Culinary Arts or related field. Minimum 4-6 years of kitchen experience, including 1-2 years in a supervisory or Sous Chef role, preferably in a

central kitchen or large-scale production setup

. Strong technical cooking skills and knowledge of food production processes. Excellent leadership, communication, and organizational abilities. Knowledge of food safety and HACCP compliance is mandatory.
Job Types: Full-time, Permanent

Application Question(s):

Do you have experience in handling central kitchen operations? Do you have valid QID ? Do you have valid FHC ? * Can you join immediately? What is your notice period?