Sous Chef (225-803)

As a Sous Chef, you will play a crucial role in ensuring the smooth operation of our kitchen while assisting the Head Chef in the preparation, presentation, and creation of exceptional culinary dishes. You will be responsible for helping to coordinate and oversee the kitchen's daily tasks, maintaining high standards of food quality, hygiene, and safety. Your expertise will contribute significantly to menu development, inventory management, and staff training. The Sous Chef is expected to inspire creativity and foster a positive working environment within the team, ensuring that all culinary efforts align with the establishment's vision and standards.

Responsibilities

• Assist the Head Chef in managing kitchen operations to maintain efficiency and effectiveness.
• Oversee the preparation and presentation of dishes to ensure high-quality standards.
• Contribute to menu planning and development to offer creative and diverse options.
• Monitor and control stock levels and food supplies efficiently to minimize waste.
• Ensure all kitchen staff adhering to health and safety regulations at all times.
• Supervise and support the kitchen team to maintain morale and productivity.
• Train and mentor junior kitchen staff to enhance their culinary skills and career growth.
• Coordinate with other departments to ensure kitchen operations align with overall requirements.
• Assist in inventory management, including ordering and receiving food supplies as needed.
• Collaborate with the Head Chef to implement cost control measures for maximum efficiency.
• Participate in food taste tests and quality evaluations for menu items.
• Ensure timely and effective communication between kitchen staff and management.

Requirements

• Proven experience as a Sous Chef or similar role in a high-volume kitchen.
• Extensive knowledge of culinary techniques and practices to ensure quality.
• Strong leadership skills with the ability to motivate and manage a diverse team.
• Solid understanding of hygiene, nutrition, and food safety standards and practices.
• Excellent organizational and multi-tasking abilities under pressure.
• Effective communication skills to liaise with staff and management efficiently.
• Certification in Culinary Arts from a recognized institution is highly desirable.