Sous Chef

About the Role:

The Sous Chef supports the Executive Chef in overseeing the daily operations of the pastry kitchen. This role ensures that all products are prepared to the highest quality standards, maintaining consistency in taste, presentation, and execution. The Sous Chef also plays a key role in supervising the team, maintaining kitchen efficiency, and upholding food safety standards.

Key Responsibilities:

• Assist the Executive Chef in managing daily kitchen operations and food preparation

• Supervise & coordinate kitchen staff and ensure all food is prepared according to company standards and recipes

• Ensure food quality, consistency, and presentation meet company standards

• Maintain hygiene, sanitation and food safety standards

• Monitor food preparation and portion control

• Assist in menu planning, recipe development, and cost control

• Manage inventory, ordering, and stock rotation

• Train, coach, and evaluate kitchen employees

• Ensure compliance with health and safety regulations

• Handle customer feedback related to food quality

• Support scheduling and work flow management

• Perform other duties assigned by the Executive Chef

Requirements:

• Minimum Diploma or Degree in Culinary Arts or related field is preferred

• Minimum 3 years of kitchen experience including 1 year in a supervisory role role

• Strong knowledge of food safety standards and HACCP standards

• Strong leadership, communication and organizational skills

• Ability to work under pressure in a fast-paced kitchen environment