Sous Chef at SYOJ Consulting & Management Services

Responsibilities

• Ensure consistent food quality, taste, portioning, presentation and service timing across all outlets and events.
• Coordinate daily mise en place and production so the kitchen is prepared for forecast business levels.
• Maintain rigorous food safety, hygiene, allergen and workplace-safety standards.
• Develop kitchen employees through structured instruction, coaching and performance feedback.
• Control food cost, stock usage, yields, waste and labour productivity.
• Support menu development and continuous improvement while protecting operational practicality and profitability.

Key Job Functions and Activities:

• Culinary Production and Service
• Kitchen Leadership and Workforce Deployment
• Food Safety, Hygiene and Compliance
• Cost, Stock and Waste Control
• Menu and Quality Development

Requirements

• Diploma, Higher National Diploma or Degree in Culinary Arts, Professional Cookery, Hospitality Management or a related discipline.
• A recognized culinary apprenticeship may be accepted where supported by substantial relevant experience.
• Formal training in food hygiene, allergen management, HACCP, occupational health and safety, and supervisory management is preferred.
• Typically, 4–7 years’ progressive professional kitchen experience, including at least 2 years as Chef de Partie, Junior Sous Chef or Sous Chef. Experience in hotels, restaurants, clubs, catering operations or high-volume banqueting is preferred.
• Demonstrated competence in multiple sections, menu production, modern and classical cooking methods, portion control, presentation and kitchen organization.
• Ability to use Microsoft Office and kitchen-related purchasing, recipe-costing, inventory, point-of-sale or scheduling systems.