Sous Chef (2-year Renewable Contract)

Job Description:

- Assist the Head Chef in the daily management and smooth operation of the kitchen.

- Supervise, guide, and motivate the kitchen team to ensure efficient service.

- Ensure all dishes are prepared and presented according to established recipes and quality standards.

- Monitor food preparation, portion control, presentation, and consistency.

- Assist with menu planning, recipe development, and new product testing.

- Monitor food costs, wastage, portion sizes, and stock usage to maintain target COGS.

- Conduct regular stock checks and assist with ordering and inventory control.

- Ensure proper storage, labelling, rotation, and handling of food products.

- Maintain high standards of hygiene, cleanliness, and food safety in accordance with company and regulatory requirements.

- Assist with staff scheduling, task allocation, training, and performance management.

- Monitor service levels and resolve operational issues promptly.

- Ensure compliance with company SOPs, food safety standards, and workplace safety procedures.

- Participate in kitchen briefings and communicate daily operational requirements to the team.

- Assist with special events, functions, and other culinary requirements as required.

Job Requirements:

- Minimum 3–5 years of relevant experience.

- Strong work ethic and commitment to maintaining high standards.

- Good understanding of food cost, portion control, and inventory management.

- Strong leadership and communication skills.

- Strong knowledge of food preparation, cooking techniques, and kitchen operations.

- Good organisational and problem-solving skills.