I. BASIC PURPOSE / JOB BRIEF:

The Sous Chef is a senior kitchen role responsible for overseeing the kitchen operations, managing kitchen staff, and ensuring the preparation of high-quality dishes. The Sous Chef works closely with Chef de Cuisine to maintain high standards of food quality, hygiene, and safety and plays a key role in menu development and inventory management.

II. MAJOR RESPONSIBILITIES AND DUTIES:

• Oversees daily kitchen operations to guarantee the consistent production of high-quality food items that meet or exceed guest expectations.
• Supports the Chef de Cuisine and Senior Sous Chef by assisting with administrative tasks such as menu planning and recipe development.
• Ensures accurate completion of duty rosters for rank and file personnel to align manpower distribution with departmental operational needs.
• Manages food stock levels to prevent overstocking, spoilage, and unnecessary food item expiration.
• Inspects all food preparation equipment, completes maintenance reports, and issues work orders to maintain equipment at its peak performance.
• Works closely with the Senior Sous Chef to enforce strict adherence to company rules, regulations, departmental policies, standard procedures, and Food Hygiene & Sanitation standards.
• Supports the Chef de Cuisine or Senior Sous Chefs in conducting daily team line-ups or briefings, sharing company-wide announcements and information.
• Evaluates all food preparation equipment, fills out maintenance reports, and issues work orders to optimize equipment performance.
• Coordinates with the Chef de Cuisine and Culinary Administration on disciplinary procedures for non-compliance with hotel policies on conduct and behavior.
• Develops training modules and conducts skills training sessions to enhance staff skills and professional growth.
• Conducts food tastings by assisting with the evaluation of all food items and preparation tasks.

III. JOB SPECIFICATIONS:

Educational Requirement:

• Culinary degree or equivalent certification from a recognized culinary institution.

Experience Requirements:

• Minimum of 7 years of experience in a professional kitchen, with at least 3 years in a supervisory role.

Skills and Attributes:

Leadership Skills:

• • Ability to manage and motivate kitchen staff, delegate tasks efficiently, and maintain a positive working environment
  • Demonstrates confidence, decisiveness, and the ability to lead and inspire a team.

Technical Skills:

• Advanced knowledge of cooking techniques, ingredients, and presentation, with the ability to execute and teach complex recipes.
• Administrative skills is a must.
• Working knowledge of procurement software is required
• Working knowledge of employee scheduling software is essential

Other Qualifications:

• Must be able to work flexible hours, including evenings, weekends, and holidays.