Position Summary:

The Sous Chef is the second-in-command in the kitchen, assisting the Head Chef/Executive Chef in managing daily operations, ensuring high-quality dishes as per implemented standards, and maintaining efficiency in a high-volume setting. This role requires strong leadership, creativity, and a passion for creating and implementing excellent services and maintain standards.

The Sous Chef will also coordinate with the stores team to ensure continuous availability of ingredients, assist in inventory control, and team discipline to maintain smooth kitchen operations.

Key Responsibilities:

• Kitchen Operations & Food Preparation:
• Oversee daily food preparation, ensuring consistency and quality across all dishes.
• Lead the kitchen team during service, ensuring smooth execution of à la carte and banqueting menus.
• Maintain portion control and presentation standards for all menu items.
• Ensure timely preparation and plating, meeting Bravo Coco Beach’s turnaround standards (15-20 minutes for starters, 20-25 minutes for à la carte, 30 minutes set up before any banqueting & functions).
• Team Leadership & Discipline:
• Supervise and mentor kitchen staff, ensuring strong communication and teamwork.
• Enforce kitchen discipline, punctuality, and adherence to hygiene and service protocols.
• Conduct regular training on culinary techniques, preparation (mis en place), and kitchen best practices.
• Assist in scheduling and managing kitchen staff shifts for optimal efficiency.
• Procurement & Inventory Management:
• Coordinate with Stores & Procurement to ensure timely availability of high-quality ingredients.
• Monitor inventory levels and work with suppliers to maintain fresh seafood, meats, and local produce.
• Ensure proper storage, stock rotation, and waste reduction

• Kitchen Operations & Food Preparation: - Oversee daily food preparation, ensuring consistency and quality across all dishes. - Lead the kitchen team during service, ensuring smooth execution of à la carte and banqueting menus. - Maintain portion control and presentation standards for all menu items. - Ensure timely preparation and plating, meeting Bravo Coco Beach’s turnaround standards (15-20 minutes for starters, 20-25 minutes for à la carte, 30 minutes set up before any banqueting & functions).
• Team Leadership & Discipline: - Supervise and mentor kitchen staff, ensuring strong communication and teamwork. - Enforce kitchen discipline, punctuality, and adherence to hygiene and service protocols. - Conduct regular training on culinary techniques, preparation (mis en place), and kitchen best practices. - Assist in scheduling and managing kitchen staff shifts for optimal efficiency.
• Procurement & Inventory Management: - Coordinate with Stores & Procurement to ensure timely availability of high-quality ingredients. - Monitor inventory levels and work with suppliers to maintain fresh seafood, meats, and local produce. - Ensure proper storage, stock rotation, and waste reduction