Sous Chef

Assist the Head Chef in managing the daily operations of the kitchen.

Supervise, coordinate, and support kitchen staff during daily operations.

Assign duties and ensure all kitchen staff complete their tasks efficiently.

Prepare and cook food according to established recipes, standards, and procedures.

Ensure consistency in food quality, taste, portion sizes, and presentation.

Monitor food preparation and cooking processes to maintain company standards.

Check the freshness and quality of ingredients before use.

Assist with ordering, receiving, storing, and monitoring kitchen supplies.

Monitor inventory levels and minimise food wastage.

Ensure proper food handling, storage, hygiene, and safety procedures are followed.

Maintain cleanliness and organisation of the kitchen and equipment.

Train, guide, and mentor junior kitchen staff.

Assist with staff scheduling and kitchen manpower allocation when required.

Take charge of kitchen operations in the absence of the Head Chef.

Assist the Head Chef with menu planning, recipe development, and new dishes when required.

Monitor food preparation during busy periods and ensure timely service.

Handle kitchen issues and resolve operational problems promptly.

Ensure all kitchen equipment is properly maintained and used safely.

Follow company policies, procedures, and workplace safety requirements.

Perform other duties related to kitchen operations as assigned by the Head Chef or management.