SOUS CHEF

Department: Kitchen

Reports To Head Chef/Executive Chef

Job Summary:

The Sous Chef is responsible for assisting the Head Chef in overseeing the kitchen operations, ensuring the quality and consistency of food preparation, and maintaining a safe and efficient working environment. This role involves supervising kitchen staff, managing inventory, and contributing to menu development.

 Key Responsibilities:

- Kitchen Supervision: Oversee daily kitchen operations, ensuring that all dishes are prepared to the highest standards.

- Food Preparation: Assist in the preparation and presentation of food, ensuring consistency and quality.

- Staff Management: Supervise kitchen staff, including line cooks and kitchen assistants, providing guidance and training as needed.

- Inventory Management: Manage inventory levels, order supplies, and ensure proper storage and rotation of ingredients.

- Menu Development: Collaborate with the Head Chef to develop and update the menu, incorporating seasonal ingredients and new culinary trends.

- Quality Control: Monitor food preparation and presentation to ensure compliance with restaurant standards and customer expectations.

- Safety and Hygiene: Ensure that all kitchen operations comply with health and safety regulations, maintaining a clean and organized kitchen environment.

- Cost Control: Assist in managing food costs and optimizing kitchen efficiency to maximize profitability.

- Customer Interaction: Occasionally interact with customers to gather feedback and ensure satisfaction with their dining experience.

 Requirements:

- Education: Culinary degree or equivalent experience.

- Experience: Minimum of 2-4 years of experience in a professional kitchen, with at least 1 year in a supervisory role.

- Skills: Strong culinary skills, knowledge of various cooking techniques, excellent organizational and leadership abilities.

- Creativity: Ability to create and innovate new dishes and menu items.

- Communication: Excellent communication skills and the ability to work well under pressure.

- Physical Ability: Ability to stand for long periods, lift heavy objects, and work in a fast-paced environment.

 Work Environment:

The Sous Chef will work in a busy kitchen environment, which may involve exposure to heat, noise, and kitchen equipment. The role requires flexibility in working hours, including evenings, weekends, and holidays.

 Compensation:

Competitive salary based on experience and qualifications, along with benefits such as health insurance, accommodation, staff meal and opportunities for professional development.