JOB DESCRIPTION

JOB TITLE: Sous Chef

DEPARTMENT: Kitchen

REPORTS TO: Head Chef

JOB BAND: NA

1. KEY RESPONSIBILITIES

Job Summary

Under the general direction of the Head Chef or his/her delegate, and within the restaurant policies and
procedures, assists in the direction of all aspects of the Food Production and Stewarding operations.
Prepares and serves a range of menu items that meet customers’ expectations, whilst supervising
junior members of the Kitchen Brigade.

Essential Duties and Responsibilities

▪ Assumes the duties and responsibilities of the Head Chef in his/her absence.
▪ Assists the Head Chef in the management of the day-to-day operation of the Food Production and
Stewarding sections and informs the Head Chef of major decisions taken in his/her absence
▪ Controls and analyzes, on an on-going basis, the sales, costs, issuance of food, quality and
presentation and the cleanliness of the equipment and kitchen in order to ensure high guest
satisfaction
▪ Assists the Head Chef in developing menus
▪ Assists the Head Chef in developing and maintaining updated operations manuals for all Food
Production and Stewarding sections
▪ Assists the Head Chef in planning and organizing successful food activities
▪ Conducts daily briefings and other meetings as needed
▪ Assists the Head Chef in maintaining updated and accurate costing of all dishes prepared and sold
in the food operation
▪ Assists the Head Chef in setting Food Production and Stewarding goals and developing strategies,
procedures and policies
▪ Assists the Head Chef in determining the minimum and maximum stocks of all food, materials and
equipment
▪ Provides direction to the Kitchen helpers, including Section Heads, Chef de Parties, Demi Chef de
Partie, Commis and Stewards
▪ Prepares in advance food material and equipment needed for the service
▪ Assists the Head Chef in setting standards of all food and equipment purchases

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 ▪ Keeps aware of trends, systems, practices and equipment in Food through site visits
▪ Assists Section Heads in performing schedules
▪ Demonstrates understanding and awareness of all company policies and procedures relating to
Health, Hygiene and Fire Life Safety
▪ Performs related duties and other projects as assigned

2. REQUIRED QUALIFICATIONS

Education:

Hospitality Management Degree or Culinary degree

HACCP Certificate

Skills:

Microsoft Office Tools

Experience:

At least 4-5 years of related experience in the same position

Competencies:

Influencing/Persuasiveness
Cultural Awareness
Customer Service Orientation
Problem-Solving/Decision Making
Planning/Organizing
Adaptability/Flexibility
Creativity/Innovation
Developing others
Drive for Results
Team Orientation

I hereby confirm that my job description includes but is not limited to the above listed duties and
responsibilities.

Employee Name:

Employee Signature:

Date:

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