Sous Chef Responsibilities, SOPs and Kitchen Duty Roster

The Sous Chef is the operational backbone of a hotel kitchen, acting as the bridge between the Executive Chef and the kitchen brigade. A strong Sous Chef ensures food quality, hygiene, staff discipline, cost control, and uninterrupted kitchen operations across all shifts.

This guide explains Sous Chef responsibilities, daily SOPs, and a standard kitchen duty roster for hotels and restaurants.

1. Role of a Sous Chef in a Hotel Kitchen

Position Overview

• Reports to: Executive Chef

• Supervises: Chef de Partie (CDP), Commis I, II & III

• Responsibility Level: Operational execution, people management, quality control

The Sous Chef takes full charge of kitchen operations in the absence of the Executive Chef.

2. Key Responsibilities of a Sous Chef

Operational Responsibilities

• Supervise daily kitchen operations across all sections

• Ensure menu execution as per standard recipes

• Monitor food quality, taste, and presentation

• Coordinate service timing with F&B service team

• Handle peak-hour kitchen operations efficiently

Staff Management

• Prepare daily and weekly kitchen duty rosters

• Allocate duties section-wise

• Monitor attendance, punctuality, and discipline

• Train and mentor CDPs and commis staff

• Conduct daily briefings and post-service reviews

Food Safety & Hygiene

• Ensure compliance with HACCP / FSSAI standards

• Maintain temperature logs and sanitation schedules

• Monitor personal hygiene and grooming standards

• Handle food safety audits and internal inspections

Cost Control & Inventory

• Control food cost through portion control

• Reduce wastage and pilferage

• Approve store requisitions and issue slips

• Monitor stock rotation (FIFO)

• Coordinate with purchase and stores department

Guest Satisfaction

• Address guest complaints and special requests

• Ensure allergen management and dietary compliance

• Implement corrective actions based on feedback

3. Sous Chef – Standard Operating Procedures (SOPs)

A. Opening SOP

• Arrive before kitchen opening time

• Conduct kitchen walkthrough

• Check equipment, gas, refrigeration, and safety

• Review occupancy, events, and forecast

• Assign duties and section responsibilities

• Approve mise en place plans

B. Pre-Service SOP

• Conduct team briefing

• Taste food from each section

• Ensure buffet and à la carte readiness

• Confirm manpower availability

• Review VIP and special dietary requirements

C. During Service SOP

• Supervise live kitchen operations

• Ensure service timing and coordination

• Resolve issues immediately

• Monitor portion size and plating

• Step in during peak hours if required

D. Post-Service SOP

• Conduct food quality review

• Ensure proper food storage and labeling

• Verify cleaning and sanitation completion

• Review wastage reports

• Prepare handover notes for next shift

E. Closing SOP

• Ensure gas and electrical shutdown

• Check refrigeration temperatures

• Lock stores and freezer areas

• Sign kitchen closing checklist

4. Sous Chef – Kitchen Duty Roster (Sample Format)

A. Weekly Kitchen Duty Roster – Example

Name	Designation	Shift	Weekly Off
Raj Kumar	Sous Chef	General	Monday
Amit Singh	CDP – Indian	Morning	Tuesday
Rahul Verma	CDP – Continental	Evening	Wednesday
Sunil Das	Commis I	Split	Thursday
Rohit Yadav	Commis II	Morning	Friday
Akash Patel	Commis III	Evening	Saturday

B. Shift Timings (Standard Hotel Practice)

Shift Type	Timing
Morning Shift	6:00 AM – 2:00 PM
Evening Shift	2:00 PM – 10:00 PM
Night Shift	10:00 PM – 6:00 AM
Split Shift	As per business need

C. Section-Wise Allocation

Section	Assigned Staff
Indian Kitchen	CDP + Commis I
Continental Kitchen	CDP + Commis II
Bakery	Commis I + Commis III
Garde Manger	Commis II
Stewarding Support	Commis III

5. Kitchen Duty Roster SOP Guidelines

• Maintain fair and rotational weekly offs

• Balance experienced and junior staff per shift

• Avoid consecutive split shifts

• Ensure minimum manpower during peak hours

• Plan extra staff for banquets and events

• Share roster at least 7 days in advance

• Maintain attendance and overtime records

6. Key Performance Indicators (KPIs) for Sous Chef

• Food quality consistency

• Food cost percentage

• Hygiene audit scores

• Staff productivity

• Guest satisfaction scores

• Wastage control

7. Best Practices for an Effective Sous Chef

• Lead by example

• Maintain clear communication

• Encourage cross-training

• Keep SOPs updated

• Use checklists for accountability

• Conduct regular training sessions

The Sous Chef plays a critical role in maintaining kitchen discipline, food safety, and operational excellence. With clear SOPs and a structured duty roster, hotels can ensure consistent service, cost control, and a motivated kitchen team.