Sous Chef (Catering)

About the role

The Sous Chef (Catering) is the operational frontline manager responsible for directing daily culinary production and quality control across all kitchen sections. This role ensures consistent, high‑quality execution of menu items in the central unit and oversees logistics for outside catering events, acting as the primary link between Executive Chefs and the culinary brigade.

Key responsibilities

• Assist the Executive Sous Chef in daily kitchen operations, ensuring sections are organized, staffed and stocked.
• Supervise preparation, cooking and assembly of menu items, enforcing recipes, portion control and quality standards.
• Assign tasks to Chef de Parties and junior staff, managing labor efficiency.
• Support inventory management, receiving deliveries, rotating stock (FIFO) and placing daily food orders.
• Maintain equipment and enforce health, safety and HACCP sanitation standards.
• Lead on‑site culinary operations at off‑site catering events, overseeing kitchen setup, cooking, plating and service flow.
• Coordinate loading, transport and breakdown of food, supplies and equipment.
• Train and mentor Chef de Parties and junior staff, fostering skill development.

Required profile

• Adaptability to switch between unit kitchen and dynamic off‑site events.
• Strong delegation and organizational abilities.
• Decisive problem‑solving under operational pressure.
• Basic financial awareness of food and labor cost impact.

Required skills

• HACCP food safety and sanitation standards.
• FIFO inventory rotation and stock management.
• Menu planning and development.