Sous Chef

About the job

Company Description Garibsons (Pvt) Ltd. is a family-owned business established in 1976, recognized with BRC and Halal certifications for its quality standards. The company operates multiple lines of business, including rice exports, flour milling, printing and packaging, freight clearing and forwarding, PP woven bag production, building materials, and GS Energy Systems supporting the global transition toward net zero emissions. With diverse operations, Garibsons offers exposure to both traditional manufacturing and emerging energy solutions. Its facilities are located across Karachi, Port Qasim, Sheikupura, Gharo, Golarchi, and Pindi Das, providing opportunities to work in a dynamic, multi-site environment.
Role Description The Sous Chef is a full-time, on-site role based in Karachi, responsible for supporting the Head Chef in managing daily kitchen operations. This includes supervising food preparation, ensuring recipes and presentation standards are followed, and maintaining high levels of food safety and hygiene. The Sous Chef coordinates kitchen staff schedules, assists with inventory management and ordering, and helps control food costs and waste. The role also involves training junior team members, contributing to menu development, and collaborating with other departments to support events, catering, and special culinary initiatives.
Qualifications
 

• Culinary expertise, including strong cooking skills, knowledge of international and local cuisines, and familiarity with standardized recipes and portion control.
• Kitchen operations and leadership skills, such as team supervision, staff training, shift coordination, and the ability to manage a fast-paced, high-volume environment.
• Food safety and quality assurance capabilities, including adherence to hygiene standards, HACCP or similar protocols, and consistent quality control of ingredients and finished dishes.
• Organizational and time management skills, including efficient multitasking, prioritization of orders, and coordination of preparation and service timelines.
• Strong communication and collaboration skills, with the ability to work effectively with kitchen and service teams, and respond constructively to feedback.
• Relevant culinary education or certification from a recognized institute; professional experience as a Sous Chef or senior line cook in a reputable kitchen is preferred.
• Flexibility to work shifts, weekends, and holidays as required; ability to stand for extended periods and perform physically demanding kitchen tasks.
• Experience in large-scale catering or industrial kitchens within food manufacturing or export-oriented environments is an advantage.