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Job Summary
ROLE SPECIFICATIONS: 1. PURPOSE OF ROLE The Sous Chef is responsible for supporting the Executive Chef / Head Chef in the leadership and day-to-day management of all kitchen operations, ensuring the consistent preparation and presentation of exceptional cuisine in line with Restaurant’s premium dining standards. The role is accountable for maintaining culinary excellence, food quality, kitchen efficiency, food safety compliance, cost control, and staff performance. In the absence of the Executive Chef / Head Chef, the Sous Chef assumes full responsibility for the management of the kitchen and its operations. 2. KEY RESPONSIBILITIES Assist the Executive Chef / Head Chef in the daily management of all kitchen operations. Supervise and coordinate all kitchen staff during service to ensure efficient workflow and exceptional food quality. Ensure all dishes are prepared, plated, and presented in accordance with the Company's recipes, specifications, and quality standards. Monitor food preparation to ensure consistency, portion control, and adherence to presentation standards. Support menu planning, seasonal menu development, and the introduction of new dishes. Assist in managing food cost, waste control, portion management, and kitchen profitability. Monitor stock levels and communicate purchasing requirements to the Procurement Department. Ensure all ingredients received meet the Company's quality standards. Maintain strict compliance with HACCP principles, food safety legislation, hygiene regulations, and Company policies. Ensure all kitchen equipment is properly maintained and report maintenance requirements promptly. Train, coach, mentor, and develop junior chefs and kitchen employees to improve performance and culinary skills. Allocate duties and monitor productivity during service periods. Assist with staff scheduling to ensure adequate kitchen coverage. Conduct quality checks throughout service to ensure consistency and guest satisfaction. Ensure all kitchen areas remain clean, organised, and compliant with health and safety standards. Assist with stock counts, inventory management, and reconciliation processes. Investigate food quality concerns and implement corrective actions where necessary. Support the Executive Chef / Head Chef with performance management, coaching, counselling, and disciplinary processes where required. Foster effective communication and collaboration between the kitchen and Front-of-House teams. Perform any other reasonable duties assigned by the Executive Chef, Restaurant Manager, or General Manager. 3. TECHNICAL SKILLS/COMPETENCIES Extensive knowledge of luxury restaurant and hospitality operations. Advanced culinary knowledge and cooking techniques. Strong understanding of premium dining and luxury hospitality standards. Excellent leadership and team supervision skills. Strong knowledge of food costing, portion control, and waste management. Thorough understanding of HACCP, food safety legislation, and kitchen hygiene standards. Excellent organisational and time management skills. Ability to lead effectively during high-volume service periods. Strong attention to detail and commitment to consistency. Excellent communication and interpersonal skills. Strong problem-solving and decision-making abilities. Ability to perform under pressure while maintaining exceptional quality standards. Proficiency in Microsoft Office and kitchen management systems will be advantageous. 4. MINIMUM QUALIFICATIONS/EXPERIENCE REQUIRED Diploma or Certificate in Culinary Arts, Professional Cookery, or a related culinary qualification. Minimum of four (4) years' experience in a professional kitchen, with at least two (2) years' experience as a Sous Chef or Senior Chef de Partie within a premium restaurant, luxury hospitality venue, or fine dining establishment. Proven experience supervising kitchen brigades in high-volume service environments. Demonstrated experience in food preparation, menu execution, stock management, food costing, and quality assurance. Strong understanding of HACCP principles, food safety legislation, and kitchen compliance requirements. Experience working with premium ingredients and maintaining luxury presentation standards. Valid driver's licence and own reliable transport will be advantageous.
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