Sous Chef

• Assist the Executive Chef in overseeing daily kitchen operations, ensuring smooth and efficient service.
• Supervise, mentor, and train kitchen staff at all levels (CDP, DCDP, Commis).
• Ensure all dishes are prepared, cooked, and presented to brand standards.
• Maintain quality control, portion consistency, and minimize food wastage.
• Oversee stock control, ordering, and proper storage of ingredients.
• Ensure compliance with food hygiene, sanitation, and occupational safety standards.
• Collaborate with the Executive Chef on menu planning, seasonal specials, and cost-effective recipes.
• Handle kitchen staff scheduling, performance evaluations, and conflict resolution when needed.
• Take full charge of the kitchen in the absence of the Executive Chef.
• Coordinate with other departments (F&B service, purchasing, etc.) to ensure smooth operations.

• Culinary diploma or degree from a recognized institution.
• Proven experience as a Sous Chef or senior Chef de Partie in a quality establishment.
• Strong knowledge of cooking techniques, kitchen operations, and HACCP standards.
• Excellent leadership and people management skills.
• Strong organizational skills and the ability to handle pressure in a fast-paced environment.
• Creativity and passion for food trends and menu development.
• Flexibility to work shifts, weekends, and holidays.

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