Sous Chef

Key Responsibilities - Oversee daily kitchen operations, including prep, production, cooking, and service execution. - Ensure all dishes meet brand standards in taste, consistency, quality, and presentation. - Supervise and coordinate all kitchen staff across sections and shifts. - Manage kitchen scheduling, duty allocation, productivity, and manpower utilization. - Enforce SOPs, recipes, food safety procedures, and kitchen discipline. - Monitor food cost, portion control, wastage, and yield management. - Oversee ordering, receiving, stock rotation, and inventory accuracy. - Conduct quality checks on ingredients, prep items, and finished dishes. - Train, coach, and develop kitchen staff to improve technical skill and performance. - Work closely with management on menu changes, promotions, and operational planning. - Maintain kitchen cleanliness, maintenance standards, and regulatory compliance. - Handle service issues, customer complaints related to food, and corrective actions promptly. - Take charge of kitchen operations in the absence of the Head Chef when required. Requirements - At least 4–7 years of kitchen experience, with 2+ years in a supervisory role. - Strong knowledge of kitchen operations, production planning, and cost control. - Proven ability to manage teams, maintain standards, and lead during peak periods. - Good knowledge of food safety, sanitation, and regulatory requirements. - Strong problem-solving and leadership capability. - Culinary diploma/certification preferred. Key Competencies - Kitchen leadership - Operational control - Food quality management - Cost awareness - Coaching and discipline - Service readiness under pressure