Sous Chef

Take charge of daily kitchen operations, ensuring every dish is executed accurately, consistently, and delivered promptly during service. Drive food cost performance by controlling wastage, monitoring portion standards, and optimising ingredient usage to maximise profitability and guest satisfaction. Conduct regular quality checks on all food produced, making real-time adjustments to uphold the restaurant’s culinary standards. Oversee stock control and inventory management to ensure efficient and economical kitchen operations. Support daily purchasing and receiving activities, verifying the quality, freshness, and compliance of all supplier deliveries. Enforce strict adherence to Food & Beverage safety, hygiene, and sanitation standards, always ensuring proper storage and handling practices. Maintain a clean, organised, and well-maintained kitchen environment, implementing corrective actions where necessary. Prepare and manage monthly staff rosters to ensure optimal manpower planning and smooth service operations. Collaborate with the Head Chef on menu innovation, contributing creative ideas for new dishes, seasonal features, and bar-friendly offerings. Lead kitchen training initiatives, ensuring team members are fully competent and certified before assuming independent responsibilities. Monitor and evaluate staff performance, providing hands-on coaching and guidance to maintain high operational standards. Represent the kitchen in management meetings when required, conduct daily briefings, and act as a key communication link between management and the culinary team to foster morale and operational excellence.