Senior Sous Chef
Job Summary
Senior Sous Chef responsible for overseeing daily hot kitchen operations in a hotel dining environment, ensuring consistent food quality and presentation, and supervising kitchen staff. This role requires maintaining strict food safety standards, supporting menu planning and recipe development, and managing cost control. The ideal candidate must have strong leadership skills and extensive experience in Western food preparation.
Responsibilities
- Oversee daily hot kitchen operations and food preparation
- Supervise, train, and guide kitchen staff
- Ensure consistent food quality, taste, and presentation
- Monitor food inventory, stock ordering, and wastage control
- Assist in menu planning and new dish development
Required Skills
- 3–5 years of experience in kitchen operations
- Experience in Hot Kitchen and Western Food preparation
- Strong leadership and people management skills
- Knowledge of food hygiene and safety standards
- Ability to work shifts, weekends, and public holidays
Job Details
Key Responsibilities:
- Oversee daily kitchen operations and food preparation.
- Supervise, train, and guide kitchen staff.
- Ensure consistent food quality, taste, and presentation.
- Maintain and improve recipes, food preparation procedures, and kitchen SOPs.
- Monitor food inventory, stock ordering, and wastage control.
- Ensure kitchen cleanliness, hygiene, and food safety compliance.
- Coordinate with service staff to ensure smooth food operations.
- Assist in menu planning, food R&D, and new dish development.
- Monitor food costs, portion control, and kitchen efficiency.
- Take charge of kitchen operations in the Head Chef's absence.
Requirements / About You:
- Minimum 3–5 years of experience in Kitchen operations, with at least 2-3 years in a supervisory or managerial role.
- Strong experience in Hot Kitchen, Western Food preparation is essential.
- Strong leadership and people management skills.
- Good understanding of kitchen operations, manpower planning, inventory, and cost control.
- Able to lead, train, and motivate a team in a fast-paced environment.
- Strong communication and interpersonal skills.
- Good problem-solving and complaint-handling skills.
- Good knowledge of food hygiene, food safety, and workplace safety standards.
- Able to monitor sales performance, food cost, labour cost, wastage, and operational expenses.
- Able to work shifts, weekends, and public holidays.