Job description for Sous Chef at Silk Restaurant
Sous Chef
Responsibilities
- Assist the Head Chef in managing daily kitchen operations and ensuring smooth workflow.
- Supervise and support all kitchen staff to maintain high food quality and consistency.
- Monitor food preparation, presentation, and portion control according to company standards.
- Ensure compliance with food safety, hygiene, and sanitation regulations.
- Train, mentor, and develop kitchen team members to improve performance and skills.
- Manage inventory, stock rotation, and minimize food waste.
- Assist in menu planning, recipe development, and cost control.
- Coordinate with other departments to ensure efficient kitchen operations.
- Handle kitchen operations in the absence of the Head Chef.
- Maintain a clean, organized, and safe working environment at all times.
Requirements
- Minimum 3–5 years of experience in a professional kitchen, with at least 1–2 years as a Sous Chef or Senior Chef de Partie.
- Strong leadership and team management skills.
- Excellent knowledge of food preparation, cooking techniques, and kitchen operations.
- Solid understanding of food safety, HACCP, hygiene, and sanitation standards.
- Experience in inventory control, food costing, and waste management.
- Ability to work efficiently under pressure in a fast-paced environment.
- Strong communication, problem-solving, and organizational skills.
- Positive attitude, discipline, and ability to motivate and develop kitchen staff.
- Willing to work flexible shifts, including weekends and public holidays.
- Culinary diploma or professional culinary certification is preferred.
- Fluent in basic English; good communication skills are an advantage.
