Senior Sous Chef

Job Summary

The Senior Sous Chef acts as the second-in-command in the kitchen, assisting the Executive Chef and Sous Chef in overseeing all culinary operations. They are responsible for ensuring the smooth and efficient functioning of the kitchen, maintaining high standards of food quality, and adhering to food safety and sanitation protocols. Additionally, Senior Sous Chefs may assist in menu development, recipe creation, and kitchen management tasks such as inventory control and ordering supplies. They also provide leadership and guidance to junior kitchen staff, helping to train and mentor them in culinary techniques and kitchen procedures.

Job Responsibilities 1

Assist the Executive Chef and Sous Chef in managing all aspects of kitchen operations, including food preparation, cooking, and presentation.

Oversee the day-to-day activities of the kitchen staff, ensuring smooth workflow and adherence to established recipes and standards.

Train, mentor, and supervise junior kitchen staff, providing guidance on culinary techniques, safety procedures, and kitchen protocols.

Monitor food quality and consistency, conducting regular inspections and taste tests to ensure dishes meet the restaurant's standards.

Assist in menu planning, recipe development, and costing, collaborating with the Executive Chef to create innovative and profitable menu offerings.

Coordinate kitchen schedules, ensuring adequate staffing levels to meet operational needs while controlling labor costs.

Maintain cleanliness and organization in the kitchen, adhering to food safety and sanitation guidelines and regulations.

Assist in inventory management, including stock rotation, ordering supplies, and minimizing waste to control food costs.

Collaborate with other departments, such as purchasing, stewarding, and service, to ensure seamless operations and guest satisfaction.

Serve as a role model for the kitchen team, demonstrating professionalism, culinary expertise, and a commitment to excellence in all aspects of food production.

Job Responsibilities 2

Additional Responsibilities 3

OPERATIONS

To always act and perform according to LPM standards.

To have a thorough knowledge of the menu, wine list, digestive and bar list of LPM.

To be an active member during service hours on participating in the operations, supporting each section and areas.

To ensure that all food waste during food preparations are kept to a minimum.

To work in any section of the kitchen when necessary or as requested by the Executive Chef.

To ensure that operating and kitchen equipment is maintained to a good standard with minimum breakage.

To ensure kitchen and food preparation areas are left clean and sanitised when unattended.

To always ensure an excellent guest experience.

To successfully follow daily duties and role responsibilities.

To efficiently handle the POS/Reservation system.

To ensure team cohesion, help and support to be brought to all team members.

To respond quickly and positively to changes within your job role, showing flexibility.

Job Knowledge & Skills

Proficient in a wide range of cooking techniques, cuisines, and food preparation methods to oversee kitchen operations effectively.

Strong leadership and management skills to supervise kitchen staff, delegate tasks, and maintain a cohesive team environment.

Excellent organizational skills to prioritize tasks, manage kitchen workflow efficiently, and ensure timely food production.

Keen attention to detail to maintain high standards of food quality, presentation, and consistency.

Ability to work well under pressure, adapt to changing priorities, and problem-solve effectively in a fast-paced kitchen environment.

Job Experience

Minimum 8 year(s) working experience, 5 year(s) relevant working experience, 2 year (s) GCC is a plus

Competencies

Education