Sous Chef at Ivee Consulting Limited

Job Summary

• We are seeking a skilled and experienced Sous Chef to support the Head Chef in managing kitchen operations.
• The ideal candidate will play a key role in food preparation, staff supervision, kitchen hygiene, and maintaining food quality and consistency.
• The Sous Chef must be a team player with a passion for excellence in culinary operations.

Key Responsibilities

• Assist the Head Chefin the day-to-day kitchen operations, ensuring high standards of food quality, presentation, and taste.
• Supervise kitchen staff, delegate tasks, and ensure food preparation is completed in a timely and efficient manner.
• Oversee kitchen hygiene and safety, ensuring compliance with health regulations and company standards.
• Monitor stock levels, assist in inventory control, and inform management of shortages or needs.
• Ensure portion and waste control to maintain food cost targets.
• Contribute to menu development by suggesting new dishes, improvements, and seasonal options.
• Train and mentor junior kitchen staff, fostering skill development and a positive working environment.
• Stand in for the Head Chef during absences and ensure smooth operations continue.
• Inspect and maintain kitchen equipmentto ensure it is clean, safe, and in working condition.

Key Performance Indicators (KPIs):
Food Quality & Consistency:

• Achieve a 90% or higher satisfaction rating on food taste and presentation.
• Maintain consistent food output according to recipes and portion sizes.

Kitchen Hygiene & Compliance:

• Pass all internal and external kitchen inspections with 100% compliance.
• Zero incidents of food safety violations or customer complaints due to hygiene.

Inventory Management & Cost Control:

• Maintain food wastage below 5%.
• Keep food cost within the allocated budget or target percentage.

Staff Performance & Team Leadership:

• Achieve 85%+ staff competency through training and supervision.
• Maintain high team morale with minimal turnover in the kitchen staff.

Operational Efficiency:

• Ensure all meals are prepared and served within designated service time.
• Minimize rework or delays caused by preparation errors.

Requirements

• Culinary certification or Diploma from a recognized institution.
• Minimum of 3 years of kitchen experience, with at least 1 year in a supervisory or sous chef role.
• Strong knowledge of food safety, kitchen hygiene, and HACCP principles.
• Excellent leadership, time management, and organizational skills.
• Ability to work under pressure in a fast-paced environment.
• Creativity and passion for food, with attention to detail in presentation and flavor.