Sous Chef

Key Responsibilities

Restaurant Operations: Supervise daily service, ensuring smooth coordination between kitchen and front-of-house teams.

Catering Management: Plan and execute menus for corporate functions, weddings, and private events, adapting recipes for large-scale production.

Menu Innovation: Collaborate with the Head Chef to design seasonal menus and event-specific offerings that balance creativity with cost efficiency.

Team Leadership: Train, mentor, and supervise junior staff, fostering a culture of discipline, teamwork, and continuous improvement.

Quality Assurance: Conduct tastings and inspections to maintain consistency in flavor, portioning, and presentation across restaurant and catering services.

Inventory & Logistics: Oversee stock management, supplier coordination, and event logistics to minimize wastage and ensure timely delivery.

Operational Continuity: Step in to lead the kitchen during the Head Chef’s absence, ensuring uninterrupted service and standards.

Event Coordination: Work closely with event planners and service staff to align kitchen output with client expectations and event schedules.

Cost Control: Monitor food costs, portion sizes, and supplier contracts to maintain profitability without compromising quality.

Health & Safety Compliance: Ensure strict adherence to HACCP standards, workplace safety, and hygiene protocols.

Client-Centric Adaptability: Adjust menus and preparation methods to accommodate dietary restrictions, cultural preferences, and last-minute changes.

Performance Monitoring: Evaluate staff performance, provide constructive feedback, and recommend training or development opportunities.

Supplier Relations: Build strong relationships with vendors to secure reliable supply chains and negotiate favorable terms.

Sustainability Practices: Implement eco-friendly kitchen practices, such as reducing food waste and sourcing responsibly.