Sous Chef

Second-in-command in the kitchen, reporting directly to the Head Chef .

Key Responsibilities

• Supervise day-to-day kitchen operations.

• Assist with menu planning and recipe development.

• Ensure food quality, presentation, and consistency.

• Manage kitchen staff scheduling and manpower deployment.

• Monitor food costs, wastage, and inventory levels.

• Ensure compliance with food hygiene and workplace safety standards.

• Conduct stock ordering and liaise with suppliers.

• Handle customer feedback relating to food quality.

Typical Requirements

• Minimum 3 years of culinary experience.

• Supervisory or team management experience.

• Food Safety Level 3 (or equivalent, depending on country requirements).