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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