Sous Chef
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Key skills for this role
About the Role
The Sous Chef assists the Executive Sous Chef in managing kitchen operations, ensuring high-quality food, food safety, cost control, and team leadership in a modern bar and international dining environment.
Key Skills for This Role
Responsibilities
- Support the Executive Chef in day to day management of kitchen operations
- Ensure all dishes are prepared and presented according to established recipes and brand standards
- Supervise food preparation, cooking, plating, and service during operating hours
- Maintain consistency in taste, quality, and presentation across all menu items
- Assist in developing and updating menus to reflect international culinary trends
- Monitor food costs and ensure adherence to budget targets
- Conduct regular stock counts and inventory checks
- Ensure full compliance with HACCP/ISO, food safety regulations, and company policies
- Supervise, train, coach, and motivate kitchen staff
Requirements
- Diploma or Degree in Culinary Arts, Hospitality Management, or related field
- Minimum 6 8 years of culinary experience, including at least 2 years in a Sous Chef role
- Experience in modern casual dining, gastropubs, bars, or international cuisine concepts preferred
- Strong knowledge of international cuisine, menu engineering, and food cost control
- HACCP and food safety certification preferred
- Proficiency in inventory management and kitchen administration
Full Job Posting
Job Purpose
- To assist the Executive Sous Chef in managing the restaurant bar & kitchen operations, ensuring the delivery of high quality food, maintaining food safety standards, controlling costs, and leading the kitchen team to achieve operational excellence in a modern bar and international dining environment
Duties & Responsibilities
- Support the Executive Chef in the day to day management of kitchen operations.
- Ensure all dishes are prepared and presented according to established recipes and brand standards.
- Supervise food preparation, cooking, plating, and service during operating hours.
- Maintain consistency in taste, quality, and presentation across all menu items.
- Ensure timely execution of orders during peak service periods.
- Supervise, train, coach, and motivate kitchen staff.
- Conduct on the job training to improve culinary skills and productivity.
- Assist in scheduling and manpower planning.
- Monitor staff performance and provide regular feedback.
- Foster a positive and collaborative working environment.
- Assist in developing and updating menus to reflect international culinary trends.
- Contribute creative ideas for seasonal promotions, bar bites, sharing plates, and special events.
Qualifications
- Diploma or Degree in Culinary Arts, Hospitality Management, or related field.
- Minimum 6 8 years of culinary experience, including at least 2 years in a Sous Chef role.
- Experience in modern casual dining, gastropubs, bars, or international cuisine concepts preferred.
- Strong knowledge of international cuisine, menu engineering, and food cost control.
- HACCP and food safety certification are preferred.
- Proficiency in inventory management and kitchen administration.
Competencies
- Leadership and team development
- Strong culinary skills
- Cost awareness and commercial mindset
- Excellent organization and planning
- Ability to perform under pressure
- Attention to detail
- Effective communication and teamwork
- Problem solving and decision making skills
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