Sous Chef
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Job Purpose
- To assist the Executive Chef in planning, organizing and supervising kitchen operations by ensuring the preparation of high-quality meals, maintaining food safety and hygiene standards, managing kitchen staff, controlling food costs and ensuring efficient kitchen operations.
Key Duties and Responsibilities
- Assist the Executive Chef in planning and supervising daily kitchen operations.
- Supervise food preparation and presentation to ensure consistency and quality.
- Ensure compliance with food safety, hygiene and sanitation standards.
- Supervise kitchen staff and allocate daily duties.
- Monitor food quality, portion control and presentation.
- Assist in menu planning, recipe development and seasonal menu updates.
- Monitor food inventory and requisition supplies as required.
- Control food costs by minimizing wastage and ensuring efficient utilization of ingredients.
- Inspect food deliveries to ensure quality and compliance with specifications.
- Train, coach and mentor kitchen staff.
- Ensure proper operation and maintenance of kitchen equipment.
- Coordinate with the Food & Beverage Department to ensure timely service.
- Assist in implementing standard recipes and quality assurance procedures.
- Perform any other duties as may be assigned by the Executive Chef.
Key Performance Indicators (KPIs)
- Food quality and presentation standards.
- Guest satisfaction ratings.
- Food cost percentage.
- Compliance with food safety and hygiene standards.
- Reduction in food wastage.
- Kitchen productivity and efficiency.
- Timeliness of food preparation.
- Staff performance and development.
- Compliance with standard recipes.
- Kitchen cleanliness audit scores.
Education, Skills and Experience
Must have:
- Diploma or Bachelor's Degree in Culinary Arts, Food Production, Hospitality Management or a related field from a recognized institution.
- Professional culinary certification will be an added advantage.
- Minimum of three (3) years' relevant experience in a professional kitchen, preferably in the hospitality industry.
- Sound knowledge of international and local cuisine, food safety, menu planning and kitchen operations.