The document outlines the job description for a sous chef, detailing responsibilities such as supervising kitchen staff, menu planning, and inventory management. It requires candidates to have formal culinary training, at least 5 years of experience, and strong leadership skills. The role also involves physical demands and typically takes place in a controlled indoor environment.

1. SOUS CHEF Job Description
Job Title: Sous Chef
Department: Food & Beverage Dept
Reporting To: Head Chef
Liaises with: Heads of Department, Store-man, Laundry-room
Responsible for: All subordinate kitchen staff
Prepared By: Human Resources Dept
Prepared Date: March 2014
Approved By: General Manager
JOB RESPONSIBILITIES & DUTIES:
•To deputise in the Head Chef's absence
•Assist in selecting, training, supervising, developing, disciplining and counselling staff in
the Kitchen
•Coordinate and participate in the activities of chefs and other kitchen personnel engaged
in preparing and cooking, foods to ensure efficient and profitable food service
•Direct and participate in planning menus and utilisation of food surplus and leftovers
•Schedule kitchen staff according to business levels
•Assist in maintaining inventory; estimate food consumption and purchase or requisition
food and non-food items necessary for kitchen operation
•Direct and correct the presentation and portioning of food according to company
standards
•Confer with Head Chef or Executive Chef to coordinate policies and procedures between
the kitchen and dining areas as well as Banquet functions and Banquet staff
•Oversee production of banquet food operations.
•Perform other duties as assigned
LANGUAGE SKILLS
Ability to read, analyse, and interpret general business professional publications, technical
procedures, manuals or statutory regulations. Ability to write reports, business
correspondence, and standard of performance manuals. Ability to effectively present
information and respond to questions from groups of managers, suppliers, members, and
employees.
EDUCATION and/or EXPERIENCE
•Formal Training in Culinary Arts
•Must have at least 5 years culinary experience
•Food and wine knowledge and creativity
•Leadership/supervisory experience required
•Knowledge of purchasing, ordering, receiving, food costing and inventory procedures
COMPUTER SKILLS
Working knowledge of various computer software programs including, but not limited to,
Word-processing, spreadsheets, and email.
CERTIFICATES, LICENSES, REGISTRATIONS
Certificate of completion from trade school. Driver's License.
PHYSICAL DEMANDS
While performing the duties of Sous Chef, the employee is regularly required to talk or
hear. The employee is occasionally required to stand; walk; sit; use hands to finger,
handle, or feel; reach with hands and arms; and stoop, kneel, or crouch. The employee

2. must occasionally lift and/or move up to 24KG. Specific vision abilities required by this job
include close vision and distance vision.
WORK ENVIRONMENT
While performing the core functions of Sous Chef, the employee is usually indoors, in a
controlled environment, and experiences moderate noise levels in the working
environment.
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