Sous Chef

Job Summary:

The Sous Chef assists the Executive Chef in managing kitchen operations, ensuring the highest culinary standards and quality. This role involves overseeing food preparation, managing kitchen staff, and maintaining a safe and efficient kitchen environment. The ideal candidate will possess strong culinary skills, creativity, and the ability to lead and inspire a team.

Key Responsibilities:

• Culinary Operations:
• Assist in the planning and execution of menus, ensuring quality and consistency in food preparation.
• Supervise and coordinate daily kitchen activities, including food preparation, cooking, and plating.
• Ensure all dishes are prepared and presented according to the restaurant’s standards.
• Staff Management:
• Train, mentor, and manage kitchen staff, promoting a positive work environment.
• Assign tasks and responsibilities to kitchen staff and monitor their performance.
• Conduct regular staff meetings to communicate expectations, feedback, and updates.
• Quality Control:
• Monitor food quality, presentation, and portion sizes, making adjustments as necessary.
• Ensure adherence to food safety and sanitation regulations.
• Conduct regular inventory checks and assist in ordering supplies as needed.
• Collaboration:
• Work closely with the Executive Chef to develop new recipes and menu items.
• Collaborate with front-of-house staff to ensure smooth service and guest satisfaction.
• Engage with guests to gather feedback and enhance their dining experience.
• Cost Management:
• Assist in managing food costs and minimizing waste.
• Contribute to budgeting and forecasting for the kitchen.

Qualifications:

• Education:
• Culinary degree or equivalent experience in a high-volume kitchen.
• Experience:
• Minimum of 3 years of experience in a culinary role, with at least 1 year in a supervisory position.
• Proven experience in high-quality dining establishments.
  
  

Skills

Fluent in English

Kitchen Safety