SOUS CHEF

We are seeking a skilled, creative, and experienced Sous Chef with good knowledge of baking to support the Head Chef in managing daily kitchen operations. The ideal candidate must have strong culinary skills, practical baking experience, excellent leadership abilities, and a passion for preparing high-quality meals and baked products.

Key Responsibilities

• Assist the Head Chef in supervising daily kitchen operations and ensuring smooth service delivery.
  
• Prepare and oversee the preparation of meals in accordance with established recipes and quality standards.
  
• Demonstrate good knowledge and practical experience in baking cakes, pastries, bread, and other baked products.
  
• Supervise, train, and coordinate kitchen staff to ensure efficiency and productivity.
  
• Ensure proper food handling, hygiene, sanitation, and compliance with food safety standards.
  
• Monitor food inventory, control wastage, and ensure effective use of kitchen resources.
  
• Maintain consistency in food presentation, taste, and quality.
  
• Assist in menu planning, recipe development, and cost control.
  
• Ensure kitchen equipment and work areas are properly maintained.
  

Requirements

• Minimum of 3–5 years of relevant experience as a Sous Chef or in a similar kitchen leadership role.
  
• Good knowledge of international and local cuisines.
  
• Strong practical knowledge of baking, including cakes, pastries, bread, and desserts.
  
• Culinary school certification or relevant professional qualification is an added advantage.
  
• Excellent leadership, communication, and organizational skills.
  
• Good knowledge of food safety, kitchen hygiene, and inventory management.
  
• Ability to work under pressure and meet deadlines.
  
• Creativity, attention to detail, and a strong commitment to quality.