Sous Chef

Sous Chef – Job Description & Requirements Manage and oversee daily kitchen operations and kitchen staff. Supervise, train and coordinate the kitchen team to ensure smooth operations. Assist with menu planning, food costing and inventory control. Liaise with suppliers regarding pricing, quality and delivery of ingredients. Monitor kitchen expenses, control food wastage and maintain the budget. Ensure consistent food quality, presentation and portion control. Maintain high standards of hygiene, food safety and workplace safety. Resolve operational issues promptly and professionally. Support the Head Chef and take charge of the kitchen in their absence. Must have relevant kitchen experience, leadership skills and the ability to work in a fast-paced environment.