Sous Chef

Responsibilities:

• Prepare and cook a variety of local and continental dishes according to approved recipes and standards.
• Ensure consistency in the taste, quality, portion size, and presentation of all meals.
• Plan daily meal preparation and ensure food is ready on time for service.
• Inspect the quality and freshness of ingredients before use.
• Maintain high standards of food hygiene, kitchen cleanliness, and personal hygiene.
• Properly store food items and ensure appropriate preservation of leftover food to prevent spoilage.
• Minimize food wastage and ensure ingredients are used efficiently.
• Monitor stock levels and communicate shortages or required ingredients to the Restaurant Manager.
• Ensure proper handling, cleaning, and storage of kitchen equipment and utensils.
• Follow all company policies, food safety regulations, and kitchen procedures.
• Work closely with the Restaurant Manager and other kitchen staff to ensure smooth operations.
• Assist in menu planning and suggest new dishes where appropriate.
• Maintain accurate records of food usage and wastage when required.
• Ensure the kitchen is properly cleaned and secured after daily operations.
• Perform any other duties assigned by Management.

Requirements:

• A minimum of 2–3 years’ experience as a Chef or in a similar role.
• Strong knowledge of local and continental cuisine.
• Good understanding of food safety and hygiene practices.
• Ability to work under pressure in a busy restaurant environment.
• Good organizational and time-management skills.
• Ability to work effectively as part of a team.
• Creativity and attention to detail.
• Ability to manage food portions and minimize wastage.
• Culinary training or relevant certification will be an added advantage.