Sous Chef

Overview

The Sous Chef plays a vital role as the second-in-command in the kitchen, overseeing day-to-day operations and stepping in to perform any required kitchen duties. Serving as the communication link between kitchen and service teams, this role demands thorough knowledge of culinary processes and staff management.

Key Responsibilities

• Plan and supervise food preparation activities ensuring culinary standards are met consistently.
• Manage and evaluate kitchen staff performance, providing guidance or disciplinary measures when necessary.
• Conduct training for new hires and develop staff schedules to maintain sufficient kitchen coverage.
• Organize the order and timing of food preparation to guarantee timely service to customers.
• Ensure all dishes leaving the kitchen meet high quality standards to satisfy diners.
• Oversee department daily functions including supervision of employees, monitoring operations, and managing costs.
• Continuously assess product and service quality levels as well as customer satisfaction and feedback.
• Maintain hygiene, sanitation, and cleanliness standards in all kitchen and related areas.
• Verify adherence to standard operating procedures (SOPs) across the team.
• Maintain all statutory and departmental records accurately.
• Implement and oversee duty rosters and shift handovers ensuring smooth operation closures.
• Resolve guest concerns related to food promptly and professionally.
• Control and monitor cost variances including food and beverage, hospitality labor, and manpower expenses.
• Prepare departmental budgets, manuals, and reports such as cost and breakage analyses, and expense statements with timely reviews.
• Project a positive company image to external guests and motivate staff towards teamwork.
• Monitor and control wastage to optimize resources.
• Perform any management-assigned tasks as needed.
• Ensure proper food holding and serving temperatures are maintained consistently.
• Enforce professional conduct among staff, including prohibition of abusive language.

Additional Information

The candidate is expected to oversee monthly inventory and raw material closing and to conduct shift briefings with staff before each shift.