Sous Chef

Job Summary

The Sous Chef assists the Executive Chef in managing daily kitchen operations, ensuring high food quality, efficient workflow, and compliance with food safety standards. The role supervises kitchen staff, supports menu execution, and helps maintain a productive and organized kitchen environment.

Key Responsibilities

• Assist the Executive Chef in overseeing daily kitchen operations.
• Supervise and coordinate the activities of kitchen staff.
• Ensure food is prepared and presented according to company standards.
• Monitor food quality, portion control, and consistency.
• Train, guide, and evaluate kitchen employees.
• Assist in menu planning, recipe development, and food costing.
• Ensure compliance with food safety, hygiene, and HACCP requirements.
• Monitor inventory levels and coordinate food requisitions.
• Maintain cleanliness, organization, and safety within the kitchen.
• Act on behalf of the Executive Chef during their absence.