Sous Chef

About the role

The Sous Chef reports to the Restaurant Chef and acts as second-in-command in the kitchen, supervising kitchen operations and staff at the Restaurant. The role covers daily food production, food quality and consistency, food safety, resource management, menu support and special events.

Key responsibilities

• Coordinate daily food production and ensure food quality and consistency
• Maintain food safety standards and manage kitchen resources efficiently
• Support menu development and special events
• Manage kitchen staff, including coaching and mentoring

Required profile

• Diploma or certificate in Food Production, Culinary Arts or a related field from a recognized hospitality institution
• Minimum 3 years' relevant experience in a hotel, restaurant or institutional catering establishment
• At least 1 year of supervisory or team leadership experience in a kitchen
• Strong knowledge of food safety, hygiene, sanitation and occupational health requirements
• Experience in food production planning, kitchen supervision, portion control and food cost management is essential
• Willingness to work shifts, weekends, public holidays and outside catering events

Required skills

• Culinary skills, recipe standardization, portion control and food presentation
• Stock management, waste reduction and food cost control
• Planning, time management, communication and problem-solving