Sous Chef

Main Purpose of the Job

Manages the day-to-day delivery of the food production operation and culinary team within a specific outlet with the objectives of delivering quality culinary products, maximising. revenue through controlling operational efficiencies and productivities, operating equipment, and stock, in line with Company standards.

Key Responsibilities

• In collaboration with the Executive Sous Chef, develop outlet objectives and, deliverables in line with the culinary strategy.


• Facilitate the communication and implementation of culinary deliverables for the outlet.


• Provide clear delegation of authority and accountability for deliverables.


• Manage and allocate people and operational resources.


• Communicate plans relative to promotions and strategies to relevant staff and, stakeholders within the unit.


• Put in place staff scheduling and duty allocations to ensure c...