Sous Chef - Bobobox FnB Business

Bobocabin Meras/bunaken Hillsmid

Sous ChefFood Service

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Quick Summary

Key Responsibilities

To act as the right hand to the Head Chef, ensuring the kitchen operates efficiently and consistently at the highest standards.

Technical Tools

Sous ChefFood Service

Responsibilities

~1 min read

To act as the right hand to the Head Chef, ensuring the kitchen operates efficiently and consistently at the highest standards. The Sous Chef oversees daily operations, maintains food quality and safety, and provides leadership to the kitchen team, ensuring smooth service flow and uncompromised guest satisfaction.

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Oversee daily kitchen operations, ensuring smooth service flow and timely delivery during peak hours.
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Support the Head Chef in managing and developing the culinary team, providing coaching and guidance to junior chefs.
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Conduct regular checks on food preparation, presentation, and taste to maintain brand standards.
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Assist in monitoring stock levels, controlling waste, and managing daily requisitions.
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Ensure accurate and consistent implementation of the Head Chef’s recipes and standards in all sections.
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Uphold and enforce hygiene, cleanliness, and safety protocols in the kitchen.

A diploma or certificate in Culinary Arts.
Minimal 5 years in professional kitchens. At least 2 years in a leadership role (Sous Chef or equivalent).
Strong cooking skills across hot and cold sections.
Leadership and team coordination abilities.
Knowledge of food safety and inventory control.
Team player with a problem-solving mindset.
Ability to stay calm under pressure.
Detail-oriented and adaptable