Sous Chef

Description

We’re looking for an experienced and detail-oriented Sous Chef to take a leading role in both culinary execution and kitchen management. In this role, you'll help drive the overall performance of the kitchen—maintaining quality, optimizing resources, and ensuring compliance with operational standards. You'll work closely with kitchen staff and the management team to deliver a seamless dining experience that reflects both consistency and creativity.

Responsibilities and Duties

*Design, update, and enforce standardized recipes, preparation methods, and portioning guidelines *Establish and monitor purchasing standards, cost targets, and budget allocations for menu items *Oversee daily kitchen schedules, assigning responsibilities and maintaining cost-effective labor practices *Conduct regular walk-throughs to monitor cleanliness, food quality, staff presentation, and equipment conditions *Produce regular operational summaries and reports that highlight progress, challenges, and areas for improvement *Maintain thorough knowledge of and adherence to all internal procedures, safety protocols, and service standards *Utilize tools for tracking labor, inventory, food cost, and scheduling to optimize operations *Supervise and verify proper inventory levels of food, materials, and supplies *Provide staff with comprehensive safety and hygiene training to promote a safe working environment *Support the front-of-house and F&B leadership in achieving service excellence through collaboration and communication *Help create, revise, and implement kitchen policies that align with industry standards and promote innovation *Carry out other duties as delegated by senior management

Qualifications and Requirements

*Solid experience in a senior kitchen role, preferably in a high-volume or premium dining environment *Strong knowledge of kitchen systems, inventory management, food costing, and labor efficiency *Proven leadership and people management skills with the ability to train and develop culinary staff *Deep understanding of sanitation laws, food safety, and modern culinary techniques *Familiarity with reporting, scheduling software, and performance tracking systems *Passion for operational excellence and maintaining high standards under pressure

Working Condition

Salary

Basic Salary 3400