The Catering Sous Chef assists the Executive Chef in planning, preparing, and supervising food production for catering operations. The role ensures high standards of food quality, hygiene, presentation, and timely service while managing kitchen staff and maintaining cost control.

Key Responsibilities:
Assist the Executive Chef in the daily management of catering kitchen operations.
Plan and supervise food preparation according to approved menus and recipes.
Ensure all food is prepared and served according to quality, hygiene, and presentation standards.
Supervise chefs, cooks, and kitchen assistants, providing guidance and training.
Monitor food production to ensure correct portion sizes and minimize wastage.
Maintain compliance with HACCP, food safety regulations, and company policies.
Conduct daily checks on food quality, storage temperatures, and sanitation practices.
Coordinate with procurement and stores to ensure the availability of ingredients and supplies.
Monitor inventory levels and assist with stock control and monthly inventory.
Ensure proper receiving, storage, labeling, and rotation of food items (FIFO/FEFO).
Assist in menu planning, recipe development, and food costing.
Ensure kitchen equipment is properly maintained and report maintenance issues promptly.
Coordinate catering events and ensure meals are prepared and dispatched on schedule.
Handle customer feedback and assist in resolving food-related complaints.
Prepare daily production reports and maintain kitchen documentation.
Support recruitment, training, and performance evaluation of kitchen staff.
Ensure compliance with company health, safety, and environmental standards.
Qualifications:
Diploma or Certificate in Culinary Arts or Hospitality Management.
Food Safety/HACCP certification preferred.
Minimum 3–5 years of experience as a Sous Chef or Senior Chef in catering, hotels, hospitals, industrial catering, or large-scale food production.

Skills & Competencies:
Strong leadership and team management skills.
Excellent knowledge of food preparation, cooking techniques, and catering operations.
Thorough understanding of HACCP and food safety standards.
Good planning, organization, and time management skills.
Ability to work under pressure and meet tight production schedules.
Knowledge of food costing, inventory management, and waste control.
Strong communication and problem-solving abilities.
Computer literacy (Microsoft Office and kitchen reporting systems) is an advantage.
Working Conditions:
Ability to work flexible shifts, weekends, and public holidays when required.
Ability to stand for extended periods and work in a fast-paced kitchen environment.
May be required to travel to catering sites or supervise off-site catering events.

Key Performance Indicators (KPIs):
Food quality and customer satisfaction.
Compliance with HACCP and food safety standards.
On-time meal production and delivery.
Food cost and waste control.
Kitchen hygiene audit results.
Staff productivity and training effectiveness.
Inventory accuracy and stock management.
Effective handling of customer complaints and corrective actions.

Please send your resume/CV