Sous Chef

Operational Leadership

• Oversee daily kitchen operations in the absence of the Executive Chef.
• Supervise food preparation and service to ensure consistency and quality.
• Ensure all dishes meet established standards for taste, presentation, and portion control.
• Coordinate with service teams to ensure smooth and timely food service.

Food Production & Quality Control

• Assist in planning, developing, and executing menus, including specials.
• Maintain high standards of cooking techniques and kitchen practices.
• Conduct regular quality checks on ingredients, cooked dishes, and mise-en-place.
• Ensure compliance with food safety, hygiene, and sanitation standards.

Inventory & Cost Management

• Assist in monitoring food cost, portion control, and waste reduction.
• Participate in stock ordering, receiving, and proper storage.
• Conduct regular inventory checks and report shortages or discrepancies.

Staff Management & Training

• Supervise, motivate, and mentor kitchen staff.
• Conduct training on culinary techniques, food safety, and kitchen procedures.
• Assist with staff scheduling, performance evaluations, and team development.
• Maintain a positive and disciplined kitchen environment.

Health, Safety & Hygiene

• Enforce strict hygiene, cleanliness, and sanitation standards across the kitchen.
• Ensure proper maintenance and safe handling of all kitchen equipment.
• Support compliance with HACCP or other safety frameworks.

Administrative Duties

• Assist in creating and updating recipes, costing sheets, and portion guidelines.
• Prepare reports as required by the Executive Chef.
• Participate in menu engineering, event planning, and kitchen meetings.