Posted 3 months ago

Sous Chef

Job brief

  • To be the second in command in our kitchen, following our Head Chef’s specifications and guidelines. The successful candidate will employ its culinary and managerial skills in order to play a critical role in maintaining and enhancing our customers’ satisfaction.
  • To ensure the restaurant is managed as a successful profit center and maximizes guest satisfaction through planning, organizing, directing, controlling production and administration within the established company’s standards.
  • To consistently foster a spirit of harmony and cohesion between the kitchen brigade and service staff. Your direct efforts should ensure that the Gerbou team functions as a unified group.
  • To ensure the kitchen’s operational budget is strictly adhered to and all costs are strictly controlled.
  • To achieve or improve projected profitability of the kitchen.
  • To monitor the kitchen’s operating costs and take corrective action when necessary to reduce expenditure.


  • Help in the preparation and design of all food menus.
  • Produce high quality plates both design and taste wise.
  • Ensure that the kitchen operates in a timely way that meets our quality standards.
  • Fill in for the Head Chef in planning and directing food preparation when necessary.
  • Resourcefully solve any issues that arise and seize control of any problematic situation.
  • Manage and train kitchen staff, establish working schedule and assess staff’s performance.
  • Order supplies to stock inventory appropriately.
  • Comply with and enforce sanitation regulations and safety standards and appropriate reports are filed.
  • Maintain a positive and professional approach with coworkers and customers.
  • To maintain all mise en place at a sufficient level to ensure an uninterrupted flow of food during the service period whilst controlling the quality, consistency, appearance and taste.
  • To monitor the daily work assigned to staff and ensure that given guidelines are followed and to take the necessary corrective measures.
  • To work straight or split shifts depending on the needs of the business.
  • To ensure knowledge of market availability in terms of quality, seasonal market trends and pricing whilst regularly testing new products and suppliers.
  • To check incoming goods are consistent with the relevant order sheet, quality specification and transferred to the appropriate section of the kitchen whilst ensuring wastage is kept to a minimum.
  • To carry out daily checks to ensure storage areas are maintained to a high level of hygiene.
  • To oversee correct handling of raw products whilst ensuring quantities are prepared in accordance with recipes.
  • To supervise and prepare daily mise en place and ensure that all sections are ready for service.
  • To regularly discuss operational requirements with the Restaurant Manager.
  • To ensure kitchen and food preparation areas are totally clean when left unattended and cleaning schedules are organized with the senior steward.
  • To prepare the weekly rota taking in to consideration the occupancy fluctuation of the restaurant and ensuring correct staff levels for the appropriate times.
  • To ensure all employees report for duty punctually wearing the correct uniform at all times.
  • To assist in the training of employees ensuring they are equipped with the necessary skills to perform their duties with the maximum efficiency.
  • To identify training needs and plan training programs for the employees.
  • To build an efficient team of employees whilst taking an active interest in their welfare, safety and development.
  • To ensure all employees provide a courteous and professional service at all times.
  • To ensure all employees have a complete understanding of and comply with the company’s employee handbook.
  • To ensure all employees have a complete understanding of and comply with company’s policy relating to Fire, Hygiene, Health and Safety.
  • To ensure correct handling and basic maintenance is carried for all machinery and tools in the kitchen.
  • To report for duty punctually wearing the correct uniform.
  • To provide a courteous and professional service at all times.
  • To ensure a smooth service is maintained at all times and good communication with all outlet supervisors is maintained.
  • To comply with appropriate legislation.
  • To maintain a high standard of personal appearance and hygiene at all times.
  • To maintain a good rapport and working relationship with staff in other departments.
  • To attend all meetings as required by the management.
  • To have a complete understanding of comply with company’s policy relating to Fire, Hygiene, Health and Safety.
  • To be completely conversant with the company’s employee handbook and at all times comply with the regulations.
  • To conduct meetings and briefings as necessary to keep the staff informed and managed efficiently.
  • To carry out any other reasonable duties and responsibilities as assigned or as considered necessary.


  • Understanding of various cooking methods, ingredients, equipment and procedures.
  • Excellent record of kitchen and staff management.
  • Accuracy and speed in handling emergency situations and providing solutions.
  • Familiar with industry’s best practices.
  • Working knowledge of various computer software programs (MS Office, restaurant management software, POS).