Job Description
Sous Chef (Continental Cuisine)
Role Summary
The Sous Chef is the second-in-command in the kitchen, supporting the Head Chef in managing daily operations, especially for Continental dishes.
Key Responsibilities
• Assist the Head Chef in menu planning and recipe development (Continental cuisine)
• Supervise kitchen staff and ensure smooth workflow
• Maintain consistency in taste, presentation, and portioning
• Monitor food quality, hygiene, and safety standards
• Manage inventory, ordering, and cost control
• Train and mentor junior chefs (CDPs, DCDPs, Commis)
• Step in as Head Chef when required
Skills & Requirements
• Strong knowledge of Continental cuisine (sauces, meats, plating styles)
• Leadership and team management skills
• Ability to work under pressure in a fast-paced kitchen
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