This job posting has expired
Expired on March 29, 2026
Sous Chef
Job Description
The Sous Chef is responsible for planning and directing food preparation in the kitchen while supervising kitchen staff. Working closely with the Area Chef / Executive Sous Chef, the role includes menu planning, inventory control, supply management, and ensuring smooth daily kitchen operations. The Sous Chef must maintain high standards of food quality, hygiene, safety, and compliance with food safety regulations.
Responsibilities
- Supervise and manage kitchen team members
- Assist in menu planning and food preparation
- Oversee inventory control and supply management
- Ensure food quality, hygiene, and safety standards
- Manage staff scheduling and performance
- Maintain discipline and operational efficiency in the kitchen
Qualifications
- Nationality: Any nationality except Asia
- Minimum 7–8 years of experience in the same field
- At least 2 years in a Sous Chef position in a reputable restaurant or hotel
- Minimum Diploma or Degree (preferably in Catering Science or Culinary Arts)