Sous Chef
Sous Chef
Key Responsibilities
Kitchen Leadership:Assist the Head Chef in managing daily kitchen operations, ensuring smooth service and high standards.
Cooking & Quality Control:Prepare and oversee the cooking of authentic Pakistani dishes including biryanis, karahis, tandoori grills, and regional specialties.
Team Supervision:Mentor junior chefs and kitchen staff, ensuring training, motivation, and performance excellence.
Inventory & Cost Management:Monitor stock levels, assist with ordering, and help control food costs and waste.
Health & Safety:Uphold strict hygiene and food safety standards in line with HACCP and EHO regulations.
Menu Development:Contribute to seasonal menu planning and the creation of new dishes that reflect the evolving tastes of our clientele.
Required Skills & Experience
Minimum 3–5 years’ experience in a professional kitchen, with at least 1 year in a supervisory or sous chef role.
Strong knowledge of Pakistani cuisine, including tandoor cooking, spice blending, and regional dishes.
Excellent leadership, communication, and organizational skills.
Ability to perform under pressure in a high-volume, fast-paced environment.
Familiarity with allergen management and kitchen compliance protocols.
Desirable Attributes
Formal culinary training or NVQ Level 3 in Professional Cookery.
Experience in a fine dining or high-end South Asian restaurant.
Creative mind-set with a passion for innovation in traditional cuisine.
Commitment to continuous learning and team development.
