Kitchen Sous Chef

Purpose The Sous Chef is responsible for overseeing all aspects of food production within the kitchen, ensuring consistency, quality, and efficiency. This role involves supervising the preparation and bulk production of food items according to standardized recipes, maintaining hygiene and safety standards. Key responsibilities Supervise daily kitchen operations in the production area, ensuring timely and efficient food preparation. Ensure that all food items are prepared according to standardized recipes, portion sizes, and presentation guidelines. Manage large-scale batch cooking for buffets, banquets, or central production as per demand. Monitor kitchen equipment for proper functionality and report maintenance needs. Ensure compliance with food safety, sanitation, and hygiene regulations (e.g., HACCP standards).