Sous Chef

Key Responsibilities1. Operational & Quality Management

• Supervise daily kitchen operations to ensure compliance with company SOPs, product quality, and hygiene standards.
• Conduct regular quality inspections and implement corrective actions to address operational gaps.
• Ensure consistent standards in pizza preparation, stretching, baking, cutting, kitchen preparation, finishing, and plating.
• Coordinate with Food Coaches, Kitchen Supervisors, and relevant leaders to maintain product quality and craftsmanship.
• Identify root causes of quality deviations and implement appropriate corrective measures.

2. Training & People Development

• Conduct and oversee on-the-job training and certification for Pre, Junior, and Senior-level team members.
• Monitor completion of skill credits, practical SOP assessments, and certification requirements under the Pizza and Kitchen Career Pathways.
• Ensure the quality and effectiveness of internal training programs delivered by Trainers.
• Coach team members on technical skills, craftsmanship, discipline, hygiene, and quality standards.
• Identify individual and team training needs and coordinate development plans with management.
• Track training progress and evaluate effectiveness through feedback and performance improvements.

3. Team Leadership & Performance Management

• Lead, coach, and motivate Trainers and Partners to achieve daily operational and performance goals.
• Conduct on-the-job observations, performance reviews, feedback sessions, and one-on-one discussions.
• Monitor performance indicators, including product quality, hygiene, operational efficiency, and training completion.
• Promote a growth mindset, accountability, teamwork, and continuous learning.
• Support shift handovers, task allocation, and effective communication between Kitchen and Service teams.

4. Workforce & Shift Management

• Prepare and manage work schedules to ensure appropriate manpower allocation and shift coverage.
• Assign daily tasks and ensure fair workload distribution across the team.
• Monitor attendance, punctuality, grooming, and workplace discipline.
• Maintain smooth coordination between kitchen sections and ensure efficient daily operations.

5. Inventory & Cost Control

• Supervise ingredient requisition, storage, stock rotation, and inventory management according to company standards.
• Monitor food waste, ingredient usage, and stock accuracy to minimise operational losses.
• Coordinate with the Kitchen Assistant Manager, Kitchen Supervisor, and Restaurant Manager to improve efficiency and cost control.
• Ensure proper handling and storage of ingredients in accordance with food safety requirements.

6. Team Engagement & Coordination

• Support partner engagement, team development, and retention initiatives.
• Monitor team morale and contribute to a positive, respectful, and collaborative workplace.
• Coordinate with Trainers, Kitchen Supervisors, Food Coaches, and other store leaders to maintain consistent operational standards.
• Share best practices and support knowledge-sharing across stores.

7. Continuous Improvement & Kaizen

• Identify gaps in team skills, SOP compliance, product quality, and operational efficiency.
• Recommend and implement approved improvement initiatives to enhance workflow and training effectiveness.
• Encourage team members to contribute ideas for improving daily operations.
• Monitor the effectiveness of improvement initiatives and share successful practices with other stores.

8. Compliance, Reporting & Legal Responsibilities

• Ensure strict compliance with Food Safety Management (FSM), hygiene, workplace safety, and applicable labour safety requirements.
• Maintain zero tolerance for food safety violations and ensure immediate corrective action when required.
• Maintain accurate training records, certification updates, quality inspection reports, and performance documentation.
• Ensure compliance with company policies, grooming standards, attendance requirements, and operational procedures.
• Maintain confidentiality regarding employee information and internal team matters.
• Do not modify recipes or SOPs without approval from the authorised Leader, Kitchen Assistant Manager, or Restaurant Manager, as applicable.
• Lead by example through professional behaviour, strong craftsmanship, and adherence to company values.

Required Skills & Competencies

• Strong knowledge of kitchen operations, food preparation, and quality control.
• Ability to train, coach, and develop team members.
• Good leadership, communication, and team coordination skills.
• Knowledge of food safety, hygiene, and operational SOPs.
• Understanding of inventory management, food waste control, and cost efficiency.
• Strong problem-solving and decision-making abilities.
• Ability to monitor performance, maintain training records, and drive continuous improvement.
• A strong sense of ownership, discipline, and attention to detail.

Preferred Experience

• Experience in kitchen operations, food production, training, or team supervision within the F&B, QSR, or restaurant industry.
• Experience in training and certifying kitchen team members is an advantage.
• Experience managing operational quality, food safety, and team performance in a fast-paced kitchen environment