Sous Chef

Job Summary

The Corporate Executive Chef will support the Corporate Chef/Culinary Director in managing day-to-day kitchen operations, ensuring consistent food quality, timely service, cost control, hygiene, and compliance with culinary standards. The role will lead and develop the kitchen team while ensuring smooth and efficient kitchen operations.

Roles & Responsibilities

• Manage daily kitchen operations and ensure all sections are prepared for service.

• Lead the kitchen team during service and ensure adherence to standard recipes, plating, quality, and timing.

• Prepare staff rosters, allocate responsibilities, and ensure adequate staffing coverage.

• Conduct shift briefings and coordinate effectively with Service, Purchasing, and Management teams.

• Maintain food quality, portion control, presentation, and recipe consistency.

• Support food trials, menu development, and R&D activities.

• Monitor food costs, wastage, inventory, ordering, and par-stock levels.

• Ensure proper FIFO practices and hygienic storage of food items.

• Train, mentor, and evaluate kitchen staff on hygiene, menu knowledge, production, plating, and portion control.

• Implement and enforce HACCP, food safety, sanitation, health & safety, and kitchen SOPs.

• Maintain required kitchen records, checklists, reports, inventory, wastage, and food-cost documentation.

• Handle guest food complaints and special dietary requirements professionally and promptly.

• Ensure kitchen equipment is properly used, maintained, and serviced as required.

Mandatory Requirements

• Culinary Arts Degree/Diploma from a recognized culinary institution.

• Minimum 5–7 years of progressive culinary experience.

• Minimum 2–3 years of experience in a supervisory/management role such as Mid level culinary professional or above.

• Proven experience in high-volume, quality-focused kitchen operations.

• Advanced HACCP and Food Safety certification – Level 3 minimum.

• Strong experience in inventory management, food costing, wastage control, par-stock management, and staff scheduling.

• Good knowledge of food safety regulations, HACCP protocols, and kitchen SOPs.