Sous Chef

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Key Responsibilities

The Sous Chef assists the Executive Chef in managing daily kitchen operations, supervising the kitchen team, and ensuring that all food is prepared according to CLAY Restaurant’s recipes, quality standards, and food safety procedures.

• Main Responsibilities
• Kitchen Operations
• Assist in managing daily kitchen operations and ensure all kitchen stations are ready for service.
• Food Preparation and Quality
• Ensure food is prepared and presented according to approved recipes, portion sizes, and CLAY’s quality standards.
• Team Supervision
• Supervise, guide, and support kitchen staff during preparation and service.
• Food Safety and Hygiene
• Ensure proper food handling, storage, cleaning, and sanitation procedures are followed.
• Inventory and Stock Control
• Monitor ingredient availability, stock rotation, and storage conditions. Report shortages to the Executive Chef.
• Purchasing and Receiving
• Assist in preparing purchase requests and checking the quality and quantity of goods received.
• Cost Control
• Help control food costs by monitoring portion sizes, reducing waste, and using ingredients efficiently.
• Staff Training
• Train kitchen staff on recipes, cooking techniques, equipment use, and kitchen procedures.
• Scheduling and Attendance
• Assist the Executive Chef in preparing staff schedules and monitoring attendance.
• Equipment and Maintenance
• Ensure kitchen equipment is clean, used correctly, and maintained in good condition. Report any damage or maintenance needs.
• Communication and Coordination
• Coordinate with the Executive Chef, Restaurant Manager, and other departments to support smooth service.
• Leadership in the Chef’s Absence
• Take responsibility for kitchen operations when the Executive Chef is absent, within the authority assigned.
• Requirements — Sous Chef
• Education and Experience
• Minimum high school or vocational school education; culinary education or professional training is an advantage.
• Previous experience as a Sous Chef, Chef de Partie, or in a similar senior kitchen position.
• Experience in restaurant kitchen operations, including food preparation, service, and team supervision.
• Experience with Middle Eastern, Central Asian, or Mediterranean cuisine is an advantage.
• Experience using a tandoor, wood-fired oven, or grill is an advantage.
• Skills and Knowledge
• Good knowledge of food preparation, cooking techniques, portion control, and food presentation.
• Ability to follow and train staff using standard recipes and kitchen procedures.
• Good understanding of food safety, hygiene, stock rotation, and storage practices.
• Ability to supervise and train a kitchen team.
• Ability to assist with inventory, purchasing requests, and food cost control.
• Good communication and coordination skills.
• Ability to work efficiently under pressure during busy service periods.
• Basic English communication skills; additional languages are an advantage.
• Personal Qualities and Availability
• Responsible, disciplined, and well organized.
• Able to work as part of a team and lead by example.
• Flexible to work shifts, weekends, and public holidays.
• Willing to follow CLAY Restaurant’s standards and procedures.