Assistant Sous Chef
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About the role
An Assistant Sous Chef supports the Sous Chef or Senior Sous Chef in managing day-to-day kitchen operations in his/her assigned kitchen and coordinates with other operating kitchens. This role ensures consistent food quality, timely service, hygiene compliance, and cost efficiency on assigned station. The Assistant Sous Chef is a hands-on leader who cooks, supervises, and coordinates staff across all stations, stepping in wherever operational needs arise.
Key responsibilities
Oversee daily kitchen production and service, allocate staff and resources dynamically based on daily occupancy, event schedules, and outlet demand
Conduct pre-service briefing for the outlet, communicating menu changes, VIP arrivals, dietary restrictions, and event timelines
Enforce standardised recipes, plating guides, and portion controls across all units
Conduct frequent quality checks – taste, temperature, texture, and visual appeal – throughout each service
Ensure all kitchen areas comply with hygiene standards (ISO) and local health regulations
Maintain daily temperature logs, cleaning schedules, and pest control
Assist in monitoring food costs by minimising waste, optimising yield, and portion control
Lead, motivate, and supervise a diverse team of CDP, Demi Chefs, provide on-the-job coaching, demonstrating proper techniques and workflows efficiency
Assist in staff scheduling, attendance tracking, and providing performance feedback for junior members
Liaise with outlet managers to align kitchen output with guest expectations
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