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).