Sous Chef

BEBOP Bar+Kitchen is Hiring — Sous Chef

The Sous Chef supports the Head Chef in managing daily kitchen operations, ensuring food quality, consistency, and hygiene standards are maintained. This role plays a key part in supervising kitchen staff, controlling food costs, and ensuring smooth service operations.

Key Responsibilities

• Assist the Head Chef in overseeing daily kitchen operations.
• Supervise and coordinate kitchen staff during preparation and service.
• Ensure all dishes are prepared according to established recipes, standards, and presentation guidelines.
• Maintain food quality, taste, and consistency at all times.
• Monitor food preparation, portion control, and waste management.
• Ensure compliance with hygiene, sanitation, and food safety standards (HACCP).
• Assist in inventory control, stock ordering, and proper storage of ingredients.
• Train, guide, and evaluate kitchen staff performance.
• Handle kitchen operations in the absence of the Head Chef.
• Collaborate with management on menu planning, costing, and kitchen improvements.

Requirements

1. Proven experience as a Sous Chef or Senior Chef de Partie.
2. Strong knowledge of kitchen operations, food preparation, and cooking techniques.
3. Good understanding of food safety, sanitation, and hygiene standards.
4. Leadership skills with the ability to manage and motivate a kitchen team.
5. Ability to work under pressure in a fast-paced environment.
6. Strong organizational and time management skills.
7. Good communication and teamwork skills.
8. Willingness to work flexible hours, including weekends and holidays.
9. Culinary degree or professional training is an advantage.