Sous Chef 28J25

The Sous Chef is a pivotal role within any culinary team, acting as both a leader and a support for the Executive Chef. The position requires a blend of creativity, culinary prowess, and strong managerial skills to ensure that the kitchen operates at peak performance. The Sous Chef oversees the preparation and presentation of all dishes, ensuring high standards are met consistently. This role is also about being innovative with menus and food offerings, contributing to an exceptional dining experience for guests. The ideal candidate will possess a passion for culinary arts, have an eye for detail, and thrive in a fast-paced environment. Working closely with the Executive Chef, the Sous Chef is responsible for developing and mentoring junior kitchen staff, managing kitchen operations, and upholding health and safety standards.

Responsibilities

• Assist the Executive Chef in day-to-day kitchen operations and management.
• Oversee kitchen staff to ensure that all food preparation tasks are performed efficiently.
• Develop and execute seasonal menus that complement the restaurant’s cuisine.
• Ensure all dishes are prepared in accordance with restaurant standards for taste and presentation.
• Maintain an inventory of food supplies and ensure ingredients are fresh and available.
• Train and mentor junior kitchen staff, fostering an environment of professionalism.
• Monitor food preparation to ensure consistency in quality, flavor, and presentation.
• Conduct regular checks for kitchen equipment maintenance and cleanliness.
• Collaborate with the Executive Chef to plan and implement cost-effective kitchen processes.
• Enforce health and safety standards, ensuring the kitchen meets regulatory requirements.
• Create and manage kitchen schedules to ensure adequate coverage for shifts.
• Assist in the creation of culinary events and special projects to enhance guest experience.

Requirements

• Formal culinary training and minimum three years of professional kitchen experience.
• Proven experience in a supervisory or lead chef role in a similar environment.
• Comprehensive knowledge of culinary techniques, cuisines, and kitchen equipment.
• Strong organizational skills with the ability to manage multiple tasks effectively.
• Ability to thrive in a fast-paced and high-pressure kitchen environment.
• Excellent leadership skills and the capacity to train and inspire staff.
• Sound understanding of food cost control and kitchen productivity management.
• Excellent communication skills, both verbal and written, with staff and management.