Sous Chef

Job Summary

Support the Head Chef in managing kitchen operations and maintaining consistent food quality, preparation, and presentation.

Responsibilities

• Supervise daily food preparation and cooking to ensure consistent quality and timely service
• Lead kitchen operations effectively during the Head Chef’s absence to maintain smooth workflow
• Maintain recipe accuracy, portion control, and presentation standards to meet quality expectations
• Coordinate kitchen workflow during busy service periods to optimize efficiency and team performance
• Train and guide kitchen employees to enhance skills and ensure adherence to kitchen standards
• Monitor stock levels, ingredient freshness, and food wastage to support cost control and inventory management
• Support menu development initiatives and implement food cost control measures to maximize profitability
• Maintain food hygiene, equipment cleanliness, and safe working practices to comply with health and safety regulations

Preferred competencies and qualifications

• Experience in Chinese cuisine preferred to support menu authenticity and culinary diversity
• Ability to work rostered shifts, weekends, and public holidays to meet operational demands