Sous Chef

1. Kitchen Operations • Assist the Head Chef in overseeing daily kitchen operations and service. • Ensure all food is prepared according to the required recipes, portion sizes, presentation, and quality standards. • Monitor food preparation and cooking processes to ensure consistency. • Coordinate with the service team to ensure smooth and timely food service. 2. Staff Supervision • Supervise, guide, and support kitchen staff during daily operations. • Allocate duties and work stations according to operational requirements. • Monitor staff performance, discipline, and adherence to kitchen procedures. 3. Food Quality & Hygiene • Maintain high standards of food quality, taste, presentation, and consistency. • Ensure proper food handling, storage, labelling, and preparation procedures are followed. • Monitor kitchen cleanliness and ensure all equipment and work areas are properly cleaned and maintained. • Ensure compliance with food safety, hygiene, and workplace safety requirements. 4. Inventory & Cost Control • Assist with monitoring food inventory and stock levels. • Check incoming ingredients for quantity, freshness, and quality. • Minimise food wastage through proper portion control and stock management. • Assist with stock-taking and maintain accurate inventory records. 5. Menu & Food Preparation • Assist the Head Chef with menu preparation, recipe development, and new dish trials when required. • Ensure recipes and standard operating procedures are consistently followed. • Prepare mise en place and ensure sufficient ingredients are available before service. • Monitor portion control and food presentation standards. Requirements • Minimum 2–3 years of relevant experience in a professional kitchen, preferably with Sous Chef or Senior Chef experience. • Experience in supervising and leading a kitchen team. • Good knowledge of food preparation, cooking techniques, food safety, and hygiene standards. • Able to work in a fast-paced F&B environment. • Strong attention to detail and ability to maintain consistent food quality. • Able to work shifts, weekends, and public holidays when required. • Positive attitude, responsible, and able to work independently.