Sous Chef

A Sous Chef is the second-in-command in a kitchen, working directly under the Head/Executive Chef to ensure smooth kitchen operations. Here’s a clear breakdown of their role, responsibilities, and goals: --- Sous Chef – Roles & Responsibilities 1. Assist the Head Chef Support in menu planning, costing, and recipe creation. Step in to lead the kitchen when the Head Chef is absent. 2. Kitchen Operations Supervise all kitchen stations (grill, pastry, cold, etc.). Maintain hygiene, food safety, and quality standards. Ensure timely preparation and service of all dishes. 3. Team Management Train, guide, and mentor junior chefs and kitchen staff. Delegate tasks effectively to meet service demands. Manage staff rosters and attendance. 4. Inventory & Cost Control Oversee ingredient stock levels. Coordinate with storekeepers for timely requisitions. Minimize wastage and maintain food cost targets. 5. Quality & Presentation Ensure consistency in taste, texture, and presentation. Implement plating standards for all dishes. 6. Health & Safety Compliance Enforce HACCP and other safety protocols. Ensure kitchen equipment is clean, functional, and safe. --- Sous Chef – KRAs (Key Result Areas) Food Quality & Consistency – 100% adherence to standards. Food Cost Management – Maintain within budgeted %. Timely Service – All orders within set time limits. Staff Training – Minimum hours of training per month. Hygiene Audit Score – Achieve above 90% in inspections. Customer Feedback – High ratings for food taste & presentation. --- Sous Chef – Goals Introduce at least 2–3 new menu items per quarter. Reduce kitchen wastage by at least 10% in the next 6 months. Achieve consistent positive customer reviews for food quality. Develop at least one junior chef to take on more responsibility. Implement an efficient prep schedule to speed up service.