Job Description
Job Summary:
The Sous Chef works directly under the Executive Chef and plays a key role in supporting daily kitchen operations. This role focuses on supervising various kitchen sections, ensuring food quality, and managing large-volume cooking, including rice, proteins, and sauces. The Sous Chef helps lead the team, ensuring efficiency, consistency, and hygiene at all times.
Key Duties and Responsibilities:
- Support the Head Chef in overseeing the overall operation of the kitchen.
- Supervise kitchen sections and ensure consistent food quality and presentation.
- Manage bulk cooking, including preparation of rice, proteins (meat, poultry), and sauces.
- Coordinate team tasks and maintain a smooth workflow across the kitchen.
- Train and guide new cooks and junior kitchen staff.
- Ensure compliance with food safety and hygiene regulations.
- Monitor stock levels and inform the Head Chef of any supply needs.
- Participate in meal preparation during peak hours and large-scale service.
- Step in for the Head Chef when needed and ensure continuity of operations.
Skills
Qualifications:
- Previous experience as a Sous Chef or similar supervisory kitchen role.
- Strong skills in high-volume food preparation and kitchen management.
- Ability to lead and motivate a team in a fast-paced environment.
- Solid understanding of food safety standards and kitchen hygiene.
- Culinary diploma or equivalent certification (preferred).
