Sous Chef

Job Description: Sous Chef Job Title: Sous Chef Department: Kitchen / Food and Beverage Reports To: Head Chef / Executive Chef Job Type: Full-time / Part-time, as required 1. Job Overview The Sous Chef is the second-in-command in the kitchen and supports the Head Chef in managing daily kitchen operations, food preparation, menu execution, and kitchen staff supervision. The role is responsible for maintaining high standards of food quality, presentation, hygiene, and consistency while ensuring that meals are prepared and served efficiently. The Sous Chef helps lead the kitchen team, monitors food costs, manages stock, and ensures that all food safety and health and safety procedures are followed. The successful candidate must be an experienced cook, an effective team leader, highly organised, and able to work efficiently in a fast-paced kitchen environment. 2. Key Responsibilities A. Food Preparation and Production ?

Assist the Head Chef with the preparation and cooking of high-quality dishes. ?

Ensure all meals are prepared according to recipes, portion sizes, and presentation standards. ?

Supervise food preparation for daily service, banquets, weddings, private functions, and special events. ?

Ensure food is prepared and served on time, maintaining consistent quality and flavour. ?

Monitor food quality, freshness, taste, temperature, and presentation. ?

Assist with menu development, recipe testing, and the introduction of new dishes. ?

Accommodate special dietary requirements and food allergies in accordance with established procedures. B. Kitchen Management and Leadership ?

Support the Head Chef in managing the daily operations of the kitchen. ?

Supervise and coordinate the work of chefs, commis chefs, kitchen assistants, and other kitchen staff. ?

Allocate duties and ensure team members understand their responsibilities. ?

Lead kitchen operations in the absence of the Head Chef when delegated to do so. ?

Train, coach, and support junior kitchen staff. ?

Maintain discipline, teamwork, and professional standards within the kitchen. ?

Ensure kitchen equipment and workstations are used correctly and safely. C. Food Hygiene, Health and Safety ?

Ensure compliance with applicable food safety legislation and kitchen hygiene procedures. ?

Maintain high standards of cleanliness throughout the kitchen, storage areas, and food preparation stations. ?

Ensure food is stored, handled, cooked, cooled, and reheated safely. ?

Monitor food temperatures, cleaning schedules, and food safety records. ?

Prevent cross-contamination and manage food allergens appropriately. ?

Ensure staff follow personal hygiene requirements and wear the appropriate protective clothing. ?

Report equipment faults, accidents, hazards, and maintenance issues promptly. D. Stock and Cost Control ?

Assist with ordering ingredients and monitoring stock levels. ?

Check deliveries for quality, quantity, freshness, and correct storage conditions. ?

Ensure stock is labelled, dated, rotated, and stored appropriately. ?

Minimise food waste and control portion sizes. ?

Monitor ingredient usage and help maintain food cost targets. ?

Conduct regular stock checks and report shortages or discrepancies. ?

Ensure kitchen supplies are used efficiently and economically. E. Menu Planning and Kitchen Administration ?

Assist the Head Chef with menu planning and seasonal menu changes. ?

Help develop specials, buffet menus, set menus, and event menus. ?

Ensure recipes, preparation lists, and production schedules are followed. ?

Maintain accurate kitchen records, including stock sheets, temperature logs, and cleaning schedules. ?

Support kitchen budgeting and cost-control initiatives. ?

Communicate effectively with front-of-house staff regarding menu availability, service timings, and dietary requirements. F. Events and Catering ?

Assist with the planning and execution of weddings, banquets, conferences, private parties, and other catering events. ?

Calculate food quantities and preparation requirements according to guest numbers. ?

Coordinate food preparation and service timings with the events team. ?

Ensure buffet displays, plated meals, and special event menus meet the required standards. ?

Supervise kitchen preparation during large functions and ensure food service runs smoothly. ?

Adapt to changes in guest numbers, menu requirements, and event schedules. G. Equipment and Kitchen Maintenance ?

Ensure kitchen equipment, utensils, and workstations are clean and maintained. ?

Report damaged or faulty equipment to the appropriate manager. ?

Ensure cleaning procedures are completed at the end of each shift. ?

Support efficient use of energy, water, and kitchen resources. ?

Ensure kitchen areas are organised and ready for the next service. 3. Qualifications and Experience ?

Previous experience as a Sous Chef, Chef de Partie, or in a similar senior kitchen role. ?

Professional culinary training or a relevant catering qualification is desirable. ?

Food safety and hygiene certification appropriate to the role. ?

Experience supervising kitchen teams and coordinating food service. ?

Knowledge of food preparation techniques, menu planning, and portion control. ?

Experience in hotels, restaurants, banqueting, or event catering is an advantage. 4. Skills and Competencies ?

Strong cooking skills and knowledge of different cuisines. ?

Excellent leadership and team management skills. ?

Good communication and organisational abilities. ?

Strong attention to detail and commitment to food quality. ?

Effective time management and ability to meet service deadlines. ?

Knowledge of food hygiene, allergen management, and health and safety. ?

Understanding of stock control, food costing, and waste reduction. ?

Ability to remain calm and make sound decisions under pressure. ?

Flexibility to work shifts, evenings, weekends, and public holidays as required. 5. Key Performance Indicators (KPIs) Performance may be assessed against the following: ?

Consistency and quality of food preparation and presentation. ?

Timely and efficient food service. ?

Compliance with food hygiene and safety standards. ?

Effective supervision, training, and performance of kitchen staff. ?

Food cost control and reduction of unnecessary waste. ?

Accuracy of stock management and ordering. ?

Customer satisfaction and feedback. ?

Successful delivery of weddings, banquets, and other catered events. 6. Working Conditions The role is based in a professional kitchen and involves prolonged periods of standing, working with hot equipment and sharp utensils, handling food deliveries, and working in a fast-paced environment. Shift work, evenings, weekends, and public holidays may be required depending on operational needs. 7. Job Purpose Statement To support the Head Chef in delivering consistently high-quality food and maintaining efficient kitchen operations through effective team leadership, excellent culinary standards, strong cost control, and strict adherence to food hygiene and safety requirements. The Sous Chef plays a key role in ensuring that every dish meets the establishment's standards and that the kitchen team operates professionally, safely, and efficiently.

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