Sous Chef

Overview

The Sous Chef supports daily kitchen operations across an all-day caf that transitions into a night-time speakeasy. The role requires versatility, attention to detail, and consistency across both day and night menus.

Key Responsibilities

• Oversee prep and service for all menu categories: Small Bites, Sandwiches, Rices, Desserts.
• Ensure experience in Indian, Chinese, Continental techniques.
• Maintain consistency in flavour, presentation, temperature, and portioning.
• Ensure recipes, plating guides, and SOPs are followed.
• Manage a station and support CDPs and DCDPs.
• Ensure mise-en-place is organised and stocked.
• Support sourcing and quality checks for produce, meats, seafood, and dry goods.
• Maintain FIFO, stock rotation, and par levels.
• Train junior chefs in core skills, hygiene, and mise-en-place.
• Maintain HACCP, hygiene, and safety standards.
• Coordinate with FOH and bar teams for evening service.

Additional Responsibilities

• Keeping inventory
• Maintaining food cost
• Scheduling
• Ordering
• Maintain par stocks
• Day to day operations

Skills & Qualifications

• 5+ years of experience in Latin American or international kitchens.
• Strong skills across hot, cold, grill, and saut sections.
• Ability to lead sections and maintain consistency.
• Strong communication and organisational skills.
• Understanding of food safety and efficient kitchen systems.