Sous Chef

November 29, 2020

Looking for Sous Chef


Develop new menu options based on seasonal changes and customer demand.

Come up with new dishes which appeal to the clients, whenever required

Assist with the preparation and planning of meal designs.

Ensure that kitchen activities operate in a timely manner.

Resolve customer problems and concerns.

Monitor and record inventory, and if necessary, order new supplies.

Provide support to junior kitchen employees with various tasks including line cooking, food preparation, and dish plating.

Assist the Executive Chef in recruiting and training new kitchen employees to meet restaurant and kitchen standards.

Create schedules for kitchen employees and evaluate their performance.

Adhere to and implement sanitation regulations and safety regulations.

Manage the kitchen team in the executive chef's absence.

Create tasting menus for clients interested in contracting the food for different events (wedding, banquets, corporate dinners, birthday parties, etc.) from their kitchen

Developing a cross-marketing strategy in order to increase profit, such as pairing drinks with the food served

Maintain order and discipline in the kitchen during working hours

Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance

Keeps cooking stations stocked, especially before and during prime operation hours

Manages food and product ordering by keeping detailed records and minimises waste, plus works with existing systems to improve waste reduction and manage budgetary concerns

Supervises all food preparation and presentation to ensure quality and restaurant standards

Verifies that food storage units all meet standards and are consistently well-managed

Coordinates with restaurant management team on supply ordering, budget, and kitchen efficiency and staffing

Review banquet event orders (BEO) on a daily basis and make note of any changes.

Brief the banquet kitchen colleagues daily about the upcoming and current functions.

Able to coordinate banquet production and plating with the Executive Chef, Chef De Cuisine and Sous Chef.

Establish the day’s priorities and assign production and preparation tasks for the banquet kitchen chefs to execute.

Effectively communicate both verbally and in writing to provide clear direction to colleagues.

Take physical inventory of specified food items for daily inventory.

Assist the hotel's sales & catering with banquets, parties and other special events.

Assist in determining the minimum and maximum stocks of all food, cooking supplies and equipment.

Assist the Executive Chef in banquet menu development and execution.

Responsible to maintain all equipment in a proper operational condition.

Responsible to oversee the regular cleaning of all equipment used in the kitchen.

Ensure that each kitchen work area is stocked with specified tools, supplies and equipment to meet the hotels operating and business demand.

Review sales and food cost with the Executive Chef to ensure that the kitchen is meeting budgeted costs.

Plans and manages food quantities and plating requirements for all functions.

Adhere to the food preparation and guidelines to ensure consistent quality culinary offerings to our guests. Continually look to recommend improvements and additions to the presentation guidelines.

Maintain food safety and protection. All food in working areas should be in compliance with food handling techniques, including dating, proper storage, rotation, etc. Maintain basic food safety and sanitation practices.

Maintain outlet safety at all times.

Take responsibility for asset management of all outlet property and facilities.

Participate in departmental training to improve departmental skills and hotel services levels, providing associates the training and resources to take care of our guests.

Promote positive inter-departmental relations through candid communication and cooperation.

Identifies the developmental needs of kitchen colleagues and provide coaching, mentoring to improve their knowledge or skills.

Able to help in cooking and food preparation, as and when required.

Able to perform other duties as assigned by the management.


Must have at least 5 years’ experience as a Sous Chef or relevant experience in similar role

Bachelor's Degree in Culinary Science or relevant field

Strong knowledge of cooking methods, kitchen equipment, and best practices.

Excellent record of kitchen and staff management

Accuracy and speed in handling emergency situations and providing solutions

Teamwork-oriented with outstanding leadership abilities.

Working knowledge of various computer software programs (MS Office, restaurant management software, POS)

Ability to Work Under Pressure, Self-Motivated and possesses Creative Problem-Solving Skills

Exceptional Customer-Service Skills