Assistant Kitchen Manager (Sous Chef)

About the role

The Assistant Kitchen Manager (Sous Chef) supports the Kitchen Manager in supervising food preparation and cooking, keeping the kitchen running smoothly during service while upholding quality, presentation and service standards.

Key responsibilities

• Supervise food preparation and cooking, ensuring compliance with recipes, portion sizes, cooking methods, quality, presentation and service standards.
• Ensure timely order preparation and delivery, proper plating and sufficient stock at kitchen stations during service.
• Maintain kitchen cleanliness, hygiene, organisation and compliance with food safety procedures and personal grooming standards.
• Oversee handling, storage, rotation and inspection of food products and incoming supplies.
• Help with daily supplier orders, receive materials, monitor fridge and freezer temperatures and keep equipment in good working condition.
• Inspect prepared orders, kitchen cleanliness and staff attendance, grooming and health status to prevent food contamination.
• Guide kitchen staff on cleaning, hygiene, organisation and work techniques, and replace team members when needed.
• Support reports, forms, schedules and documentation, keeping health certificates up to date.
• Help address customer complaints, feedback and findings from food safety inspections and mystery shopping.
• Minimise food waste, ensure accurate attendance reporting and maintain confidentiality of work-related information.

Required profile

• Minimum 5 years of culinary experience.
• Strong leadership, communication and delegation skills.
• Ability to work under pressure in a fast-paced environment.
• Ability to lead by example and support the Kitchen Manager in daily operations.

Candidates apply by sending their CV to the employer's HR contact.