Sous Chef 23D25

The Sous Chef plays a crucial role in the kitchen hierarchy, acting as the right hand of the Executive Chef or Head Chef. They are responsible for overseeing day-to-day culinary operations and managing kitchen staff. As a Sous Chef, you will ensure that dishes are prepared consistently and to the highest standards, while also maintaining high levels of efficiency and productivity in the kitchen. In addition to cooking, this role involves a substantial amount of planning, training, and financial management. Ideal candidates will have robust leadership skills, a passion for food, and the ability to work under pressure in fast-paced environments. As a key member of the kitchen team, you will help cultivate a culture of excellence and innovation, while ensuring compliance with health and safety standards.

Responsibilities

• Support the Head Chef in managing kitchen staff and operations efficiently.
• Ensure consistent preparation and presentation of high-quality dishes.
• Supervise all kitchen stations to ensure compliance with culinary standards.
• Assist in planning and developing both daily and seasonal menu items.
• Order and manage stock levels to ensure timely availability of ingredients.
• Coordinate with kitchen staff to maintain cleanliness and organization.
• Train and mentor junior chefs and kitchen staff on culinary techniques.
• Monitor food costs and manage the kitchen’s budget effectively.
• Implement and uphold health, safety, and hygiene standards in the kitchen.
• Assist in resolving kitchen issues swiftly to minimize service disruption.
• Act as the Head Chef whenever the primary chef is unavailable.
• Keep abreast of culinary trends and suggest innovative menu ideas.

Requirements

• Proven experience as a Sous Chef or in a similar role in hospitality.
• Strong knowledge of culinary techniques and food safety regulations.
• Exceptional organizational and time management abilities are a must.
• Excellent leadership skills with the ability to motivate a team.
• Strong problem-solving skills with a focus on delivering solutions.
• Flexibility to work in a fast-paced and high-pressure environment.
• Culinary degree or equivalent professional cookery certification preferred.