Sous Chef 18N25

The role of a Sous Chef is pivotal in ensuring that the culinary operations of a restaurant or food establishment run smoothly. As the second-in-command in the kitchen, the Sous Chef plays a crucial role in planning and managing kitchen activities, assisting the Head Chef, and ensuring high-quality food preparation and presentation. They are responsible for supervising kitchen staff, controlling food costs, and maintaining kitchen hygiene standards. With their expertise in various cooking techniques and keen understanding of ingredients, the Sous Chef designs innovative dishes that align with the establishment’s culinary direction. This position requires strong leadership skills, creativity in menu development, and the ability to work efficiently in a high-pressure environment. If you are passionate about the culinary arts and possess the drive to lead a team of chefs to achieve excellence, this is an ideal opportunity to further your culinary career.

Responsibilities

• Assist the Head Chef in planning and directing food preparation activities.
• Supervise and coordinate the activities of kitchen staff, including training and development.
• Ensure that the kitchen meets hygiene and safety standards set by regulatory authorities.
• Collaborate with the Head Chef in menu development and presentation innovations.
• Monitor food inventory levels and order supplies within budget constraints.
• Conduct regular inspections of work areas to ensure proper equipment functioning.
• Manage the kitchen in the Head Chef’s absence, ensuring continuity of service.
• Assist in managing kitchen costs, including waste reduction and portion control.
• Evaluate performance and provide constructive feedback to kitchen staff members.
• Develop new recipes and ensure the consistency and quality of existing dishes.
• Ensure that all food is prepared and served in a timely manner during service hours.
• Liaise with suppliers to ensure the quality and freshness of ingredients purchased.

Requirements

• Culinary degree or equivalent certification from a recognized institution.
• Proven experience working as a Sous Chef within a reputable establishment.
• Strong knowledge of food safety and hygiene practices in kitchen environments.
• Excellent leadership skills with the ability to mentor and inspire a team.
• Ability to work efficiently under pressure and meet tight deadlines.
• Proficiency in a variety of cooking techniques and kitchen equipment.
• Strong communication skills with proficiency in developing and testing new menus.