Job Description

Sous Chef

Position: Sous Chef

Department:

Kitchen

Reports To:

Head Chef / Executive Chef

Location:

Employment Type:

Full-Time

1. Role Overview

The Sous Chef is a key leadership position responsible for maintaining the smooth operation of the kitchen, ensuring food quality, managing staff, and supporting the Head Chef in all aspects.

The Sous Chef is expected to lead by example, uphold kitchen standards, and actively contribute to the efficiency, cost control, and success of the restaurant.

This role requires strong technical cooking ability, kitchen management skills, and team leadership to ensure a well-organised and high-functioning kitchen.

2. Key Responsibilities

2.1. Kitchen Operations and Service Execution

Oversee daily kitchen operations, ensuring smooth flow during service. Maintain a high standard of food quality, taste, presentation, and portion control. Ensure all kitchen staff are properly briefed before each service to handle bookings and service Supervise and support all sections of the kitchen, ensuring each section is fully prepped and operating efficiently. Step in and cook when required, especially during peak periods. Ensure that all SOPs (Standard Operating Procedures) are followed, and train staff where needed.

2.2. Food Quality, Preparation, and Menu Execution

Ensure all food is prepared according to recipe standards and portion sizes to maintain consistency. Monitor stock levels and oversee prep to avoid shortages, overproduction, and waste. Work closely with the Head Chef on menu development, seasonal changes, and specials. Conduct regular quality checks on raw ingredients and final dishes.

2.3. Team Leadership and Training

Lead, train, and motivate the kitchen team to maintain high performance, discipline, and morale. Identify skills gaps and provide ongoing training and development for junior chefs. Ensure smooth communication between front-of-house and back-of-house teams. Conduct pre-shift briefings with kitchen staff to ensure service readiness. Handle staff issues professionally and report major issues to the Head Chef.

2.4. Hygiene, Safety, and Compliance

Ensure the kitchen meets all health, safety, and hygiene standards at all times. Maintain cleaning schedules and oversee deep-cleaning tasks. Conduct regular food safety checks, temperature logs, and hygiene standards are followed. Ensure all kitchen staff wear proper uniform and adhere to safe food handling practices.

2.5. Stock and Cost Control

Monitor stock levels and place orders as needed in co-ordination with the Head Chef. Ensure proper stock rotation (FIFO - First In, First Out) and minimise food wastage. Track daily food usage and wastage to help manage food costs. Maintain an accurate stock of kitchen supplies and ingredients.

3. Required Skills and Competencies

Strong knowledge of culinary techniques, kitchen operations, and service flow. Ability to lead and train a kitchen team. Excellent time management and ability to work under pressure in a fast-paced kitchen. Strong understanding of food safety and hygiene regulations Good problem-solving skills and the ability to make quick, confident decisions during service. Basic financial understanding of food costs, portion control, and stock management.

5. Reporting and Team Structure

Reports directly to the Head Chef. Works alongside other Sous Chefs (where applicable). Oversees and manages junior chefs, section cooks and scullery/kitchen porters.

6. Performance Expectations

Takes ownership of their responsibilities and doesn't wait for instructions. Holds the team accountable for maintaining standards. Keeps the kitchen running smoothly and efficiently, even in high-pressure situations. Works proactively with the Head Chef to improve food quality and kitchen efficiency. Upholds the restaurant's reputation by ensuring consistent, high-quality food.
Job Type: Full-time

Language:

English (Required)
Work Location: In person