Sous Chef (225-722)

We are seeking a highly skilled and dynamic Sous Chef to join our culinary team. As the second in command in our professional kitchen, the Sous Chef is responsible for managing and overseeing all aspects of food preparation to deliver high-quality and richly flavored dishes. This role is instrumental in ensuring the smooth and efficient operation of our kitchen while maintaining the highest food standards. The ideal candidate is a creative, passionate, and organized culinary professional with a keen eye for detail and a commitment to culinary excellence. Join us if you have a flair for creating memorable dishes and a desire to grow your career in a rewarding and fast-paced environment.

Responsibilities

• Assist the Executive Chef in planning and directing food preparation activities.
• Supervise kitchen personnel and ensure compliance with standards and procedures.
• Maintain a clean, efficient, and organized kitchen work environment.
• Oversee the preparation and presentation of menu items to ensure high quality.
• Innovate and test new recipes and techniques for menu enhancement.
• Collaborate with staff to ensure customer satisfaction and delight.
• Manage kitchen inventory and order supplies to maintain stock levels.
• Train and mentor junior kitchen staff for skill development and performance improvement.
• Enforce best practices for safety and sanitation in all kitchen functions.
• Monitor food waste and implement strategies to minimize it effectively.
• Adjust menu based on customer preferences and seasonal availability of ingredients.
• Review feedback and make recommendations for continuous improvement.

Requirements

• Proven experience working as a Sous Chef in a top-tier culinary setting.
• Expertise in various cooking methods, ingredients, equipment, and procedures.
• Excellent leadership and communication skills to lead and inspire team members.
• Ability to remain calm and effective in a fast-paced and high-pressure environment.
• Detailed knowledge of hygiene and safety standards within a culinary setting.
• Capability to handle and resolve conflicts and unexpected challenges productively.
• Culinary degree or equivalent professional certification from a renowned institution.