Sous Chef (225-928)

As a Sous Chef, you will play a pivotal role in the culinary team, serving as the right-hand to the Head Chef and ensuring the seamless operation of the kitchen. You will be responsible for maintaining high culinary standards, creating delicious and visually appealing dishes, and mentoring junior kitchen staff. Your expertise will be essential in menu development, inventory management, and ensuring compliance with health and safety regulations. A passionate and creative approach to food preparation, along with excellent organizational skills, is key to success in this position. Your contributions will directly influence the dining experience and satisfaction of our guests, making your role critical in maintaining the restaurant's esteemed reputation.

Responsibilities

• Assist the Head Chef in the preparation and design of all food menus.
• Supervise kitchen staff and assist as needed with cooking tasks and culinary instructions.
• Manage and control food and kitchen supplies to reduce waste and control costs.
• Evaluate the quality of ingredients and ensure freshness in all dishes prepared.
• Maintain cleanliness and organization in the kitchen, complying with health and safety regulations.
• Collaborate with the Head Chef to innovate and improve menu items and recipes.
• Train and motivate junior kitchen staff, providing feedback and opportunities for growth.
• Monitor kitchen operations to ensure smooth service during busy periods.
• Ensure food presentation and quality meet the restaurant’s high standards before serving.
• Address and resolve any issues or problems that arise in the kitchen swiftly.
• Assist in inventory taking and placing orders to maintain stock levels.
• Coordinate with service staff to ensure efficient and timely meal delivery to guests.

Requirements

• Proven experience as a Sous Chef or in a similar kitchen position.
• Comprehensive knowledge of culinary arts and food production processes.
• Strong understanding of various cooking methods, ingredients, and equipment.
• Excellent leadership skills to effectively manage and direct a kitchen team.
• Ability to work in a fast-paced environment while maintaining quality and efficiency.
• Solid organizational and time management skills to prioritize tasks effectively.
• Certification in Culinary Arts or equivalent professional experience highly preferred.