Job Summary
The Sous Chef assists the Head Chef in overseeing daily kitchen operations, ensuring the preparation and delivery of high-quality dishes. This role includes supervising kitchen staff, maintaining food safety standards, supporting menu planning, and stepping in for the Head Chef when required. The Sous Chef plays a key leadership role in maintaining smooth workflow and consistent food quality.
Key Responsibilities
- Assist the Head Chef in managing kitchen operations and ensuring smooth service.
- Supervise and train kitchen staff, providing guidance on cooking methods, portion control, and presentation.
- Prepare and cook dishes to company standards and customer expectations.
- Ensure compliance with food hygiene, safety, and Halal/SFA regulations.
- Assist in menu planning, recipe development, and costing.
- Monitor food stock, ordering, and inventory management to reduce wastage.
- Maintain cleanliness and organization in all kitchen areas.
- Support the coordination of catering functions, events, and special menus.
- Step in for the Head Chef during absences.
Requirements & Skills
- Proven experience as a Sous Chef or Senior Chef de Partie in a professional kitchen.
- Strong leadership, communication, and teamwork skills.
- Ability to work under pressure in a fast-paced environment.
- Excellent knowledge of culinary techniques and food presentation.
- Strong understanding of food safety, hygiene regulations, and Halal compliance (if applicable).
- Creativity in developing new dishes and improving existing recipes.
Qualifications
- Diploma/Certificate in Culinary Arts or equivalent preferred.
- Valid Food Hygiene Certificate required.
- Minimum 5 years of relevant kitchen experience.
Working Conditions
- Fast-paced kitchen environment.
- Rotating shifts, weekends, and public holidays required.
- Standing for extended periods and handling kitchen equipment.