Job Description

The Sous Chef supports the Executive Chef in all kitchen operations to ensure high standards of food quality, consistency, safety, hygiene, and service. Acts as second-in-command and leads the kitchen during the Executive Chef's absence.

Kitchen Operations:

Assist in planning, preparing, and executing daily menus, specials, and seasonal offerings.

Oversee food preparation and presentation to ensure consistency, portion control, and quality. Manage all kitchen stations, ensuring timely service, and smooth workflow.

Staff Management & Training:

Supervise, train, mentor, and evaluate kitchen staff -- cooks, chef de partie, prep staff.

Schedule shifts; ensure adequate staffing for peak-periods. Lead by example; maintain morale, discipline, and teamwork.

Food Safety & Hygiene:

Ensure compliance with HACCP, local food safety laws, and internal hygiene standards.

Oversee cleaning schedules, storage, labeling, and proper temperature control. Ensure staff follow personal hygiene and safe food handling.

Quality Control & Presentation:

Maintain consistency in taste, portion sizes, and presentation.

Monitor plating and quality checks before service. Introduce new recipes or refine existing ones in line with culinary trends and guest feedback.

Inventory, Cost Control & Budgeting:

Assist in purchasing, supplier negotiations, and stock management.

Monitor food cost, waste, and inventory shrinkage. Help prepare and enforce kitchen budget, cost controls, and financial targets.

Operational Support:

Fill in for the Executive Chef during their absence.

Assist in event catering, banquets, and special functions. Collaborate with front-of-house, management, procurement, and other departments as required.
Job Type: Full-time

Application Question(s):

Can you confirm your earliest possible joining date, as the role needs to be filled urgently. What is your current salary and what is your expectation Salary. This position requires a sponsorship transfer. Can you transfer your sponsorship.?
Experience:

* Sous Chef: 3 years (Required)