Sous Chef – Sushi

About the role

The Sous Chef supports the Head Chef in overseeing daily kitchen operations, ensuring food quality and safety, and leading the kitchen team. They also assist with inventory management, menu development, and staff training to maintain efficient service.

Key responsibilities

• Assist in managing daily kitchen operations and ensuring smooth service flow.
• Supervise, lead, and motivate kitchen staff to maintain productivity.
• Ensure food preparation and presentation meet company standards and recipes.
• Support staff training, coaching, and development.
• Monitor food quality, portion control, and minimize wastage.
• Maintain compliance with food safety, hygiene, and sanitation standards.
• Assist in inventory management, stock control, ordering, and receiving supplies.
• Support menu development, recipe implementation, and cost control initiatives.
• Handle kitchen operations in the absence of the Head Chef.
• Coordinate communication between kitchen and operations teams.

Required profile

• Previous experience in a similar fast‑paced kitchen role.
• Strong leadership and team management abilities.
• Good knowledge of food safety and kitchen operations.
• Ability to work under pressure and manage multiple priorities.
• Strong communication and problem‑solving skills.
• Flexibility to work shifts, weekends, and holidays.

Required skills

• Leadership and team management
• Kitchen operations management
• Food safety and hygiene knowledge
• Time management and organization
• Communication and problem solving
• Cost control and inventory management