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).

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