Sous Chef – Job Description
Role Overview
A Sous Chef is the second-in-command in a professional kitchen, working directly under the Head Chef (Executive Chef). They supervise kitchen operations, manage staff, ensure food quality, and maintain consistency in preparation and presentation. The role is both managerial and hands-on in cooking.
Key Responsibilities
- Assist the Head Chef in managing daily kitchen operations
- Supervise kitchen staff and coordinate food preparation
- Ensure all dishes are prepared to recipe, taste, and presentation standards
- Maintain consistency, portion control, and food quality
- Monitor kitchen hygiene, cleanliness, and safety standards
- Train and guide junior chefs and kitchen assistants
- Assist in menu planning and recipe development
- Manage inventory, stock rotation, and kitchen supplies
- Ensure compliance with food safety regulations and HACCP standards
- Step in as Head Chef when required
Required Skills & Qualifications
- Diploma or degree in Culinary Arts or Hospitality (preferred)
- Proven experience as a Chef de Partie or Sous Chef in a professional kitchen
- Strong cooking skills and knowledge of multiple cuisines
- Excellent leadership and team management abilities
- Ability to work under pressure in a fast-paced environment
- Strong understanding of food safety and hygiene practices
- Good organizational and time management skills
Preferred Qualifications
- Experience in hotels, fine dining restaurants, or large-scale catering
- Familiarity with kitchen systems and inventory tools such as MarketMan or similar platforms
- Certification in food safety or HACCP training
- Experience with specialty cuisines (Indian, Continental, Asian, etc.)
Key Performance Indicators (KPIs)
- Food quality and consistency standards
- Kitchen efficiency and service speed
- Food cost control and waste reduction
- Staff productivity and discipline
- Compliance with hygiene and safety audits
Typical Work Environment
- Professional kitchen (hot, fast-paced, high-pressure environment)
- Requires long hours, including evenings, weekends, and holidays
- Standing for extended periods and working in shifts
- Coordination with front-of-house and management teams
