Sous Chef

Job Purpose

To assist the Executive Chef in planning, organizing and supervising kitchen operations by ensuring the preparation of high-quality meals, maintaining food safety and hygiene standards, managing kitchen staff, controlling food costs and ensuring efficient kitchen operations.

Key Duties and Responsibilities

• Assist the Executive Chef in planning and supervising daily kitchen operations.
• Supervise food preparation and presentation to ensure consistency and quality.
• Ensure compliance with food safety, hygiene and sanitation standards.
• Supervise kitchen staff and allocate daily duties.
• Monitor food quality, portion control and presentation.
• Assist in menu planning, recipe development and seasonal menu updates.
• Monitor food inventory and requisition supplies as required.
• Control food costs by minimizing wastage and ensuring efficient utilization of ingredients.
• Inspect food deliveries to ensure quality and compliance with specifications.
• Train, coach and mentor kitchen staff.
• Ensure proper operation and maintenance of kitchen equipment.
• Coordinate with the Food & Beverage Department to ensure timely service.
• Assist in implementing standard recipes and quality assurance procedures.
• Perform any other duties as may be assigned by the Executive Chef.

Key Performance Indicators (KPIs)

• Food quality and presentation standards.
• Guest satisfaction ratings.
• Food cost percentage.
• Compliance with food safety and hygiene standards.
• Reduction in food wastage.
• Kitchen productivity and efficiency.
• Timeliness of food preparation.
• Staff performance and development.
• Compliance with standard recipes.
• Kitchen cleanliness audit scores.

Education, Skills and Experience

• Diploma or Bachelor's Degree in Culinary Arts, Food Production, Hospitality Management or a related field from a recognized institution.
• Professional culinary certification will be an added advantage.
• Minimum of three (3) years' relevant experience in a professional kitchen, preferably in the hospitality industry.
• Sound knowledge of international and local cuisine, food safety, menu planning and kitchen operations.