Sous Chef – BABA Kitchen

About the role

Supervise and coordinate the activities of cooks and kitchen staff, ensure food is presented attractively, monitor portion sizes, and maintain kitchen logs for food safety.

Key responsibilities

• Supervise and coordinate cooks and workers, providing needed items and assistance.
• Determine food presentation, create decorative displays, and ensure proper portion, arrangement, and garnish.
• Monitor the quantity of food prepared and inform Food & Beverage staff of menu specials and out‑of‑stock items.
• Prepare special meals or substitute items and assist kitchen staff with various tasks.
• Monitor stock of kitchen supplies and food, maintaining inventory levels.
• Maintain kitchen logs for the food safety program and ensure food quality meets specifications.
• Assist management with hiring, training, scheduling, evaluating, counseling, disciplining, and coaching employees.
• Follow company safety and security policies, report maintenance needs, accidents, and unsafe conditions.
• Ensure uniform and personal appearance are clean and professional, and address guests’ service needs.
• Perform physical tasks such as lifting, moving, and standing for extended periods.

Required profile

• Technical, trade, or vocational school degree.
• 4–6 years of related culinary work experience.
• At least 2 years of supervisory experience in a kitchen environment.
• No specific license or certification required.