SOUS CHEF

Sous Chef – Duties and Responsibilities

Assist the Head Chef in managing daily kitchen operations.

Supervise and coordinate the work of chefs, cooks and kitchen assistants.

Prepare and cook food according to the menu and recipes.

Ensure food quality, taste, presentation and consistency.

Monitor food preparation and ensure timely service.

Check stock levels and manage kitchen ingredients and supplies.

Ensure proper food hygiene, cleanliness and kitchen safety.

Train and guide junior kitchen staff.

Assist in menu planning and developing new dishes.

Monitor food wastage and control kitchen costs.

Ensure kitchen equipment is properly maintained.

Take charge of kitchen operations in the Head Chef's absence.