Sous Chef - Main Kitchen

About the role

The Sous Chef oversees the daily food production and operations of the Main Kitchen, ensuring mise-en-place and finished dishes are prepared and delivered to the right areas according to quality standards. The role covers kitchen operations, staff supervision, cost control, food safety and guest service support.

Key responsibilities

• Oversee daily food production, maintain brand standards and coordinate with other kitchens and outlets
• Check incoming food against order sheets and receiving records, estimate consumption and requisition supplies
• Control portions, monitor stock and implement yield testing to reduce waste
• Supervise cooking methods, portion sizes and presentation, and enforce kitchen hygiene and food safety standards
• Help develop special dishes, menus and recipes, and review consumer audit results
• Support guest service, handle complaints and promote the brand promise among culinary staff
• Maximise productivity through multi-skilling and flexible scheduling, and manage utility and payroll costs
• Train, coach and mentor kitchen staff, prepare weekly schedules and run performance discussions
• Maintain kitchen records, attend briefings and meetings, and comply with fire safety, health and safety and labour legislation

Required profile

• At least 2 years as a Sous Chef or 4 years as a Chef de Partie in a hotel or large restaurant with good standards
• Experience in luxury international brands is preferred
• A qualification in Kitchen Production or Management is an advantage
• Knowledge of kitchen hygiene and occupational health and safety standards is essential

Required skills

• Basic computer skills in MS Office and recipe maintenance systems are preferred
• Food cost control, inventory and yield testing