Sous Chef

Reports To: Head Kitchen Chef

Role Summary: The Sous Chef supports the Head Chef in managing daily kitchen operations within a high-volume industrial food production environment. This role ensures efficient production of hot meals, fresh juices, salads, and catering items while maintaining strict quality, hygiene, and consistency standards across multiple customer requirements. This role is crucial for maintaining efficient workflow, high sanitation standards, and product excellence in a high-volume commercial Kitchen environment.

Key Responsibilities:

Production Oversight: Directly supervise the production of all kitchen items, ensuring adherence to recipes, quality standards, and presentation specifications.

Team Leadership: Lead, train, and mentor all kitchen staff, delegating tasks, managing shifts, and providing constructive feedback to improve performance.

Quality Control: Conduct final quality checks on all products before dispatching, including taste, temperature, portion sizes, and adherence to food safety standards.

Inventory & Cost Control: Assist in managing kitchen inventory, monitoring stock levels, minimizing waste, and helping to control food and labor costs.

Menu Development: Collaborate with the Head Chef on menu planning, recipe development.

Compliance: Enforce strict sanitation procedures, food safety guidelines, and health department regulations (e.g., HACCP/HARPC) at all times.

Qualifications & Experience:

Technical Degree or Diploma in Culinary Arts, or Hospitality Management.

Minimum of 3 years of progressive experience in a high-volume kitchen or commercial Hotels & restaurant, with at least 1-2 years in a supervisory role (e.g., Sous-Chef or Kitchen Supervisor).

Thorough knowledge of kitchen equipment, food preparation techniques,

Proven knowledge of food safety and sanitation standards (e.g., Food Handler's Certificate/ServSafe/HACCP).

Strong understanding of inventory valuation, stock control processes, and experience with ERP/Accounting software.