Sous Chef (225-828)

The role of a Sous Chef is both dynamic and vital in the culinary world. As the second-in-command in the kitchen hierarchy, the Sous Chef plays a critical role in managing kitchen operations and ensuring the smooth execution of recipes and dishes under the guidance of the Executive Chef. This position demands both creative flair and a strong command of kitchen management skills. The Sous Chef is often responsible for training and mentoring junior kitchen staff while also ensuring that the highest quality of food preparation is maintained at all times. The ability to work efficiently under pressure, maintain calmness during busy periods, and manage multiple tasks simultaneously are key attributes necessary for this role. If you are passionate about the culinary arts and possess leadership qualities, the position of a Sous Chef presents an inspiring platform to further hone your skills.

Responsibilities

• Assist the Executive Chef in planning and directing culinary activities daily.
• Ensure all food preparation tasks are efficiently managed and executed timely.
• Maintain high standards of food safety, sanitation, and quality at all times.
• Oversee kitchen inventory management, including ordering and replenishment of supplies.
• Train, mentor, and evaluate the performance of junior kitchen staff members.
• Coordinate and supervise kitchen operations during the Executive Chef's absence.
• Contribute to menu development and the creation of new and innovative dishes.
• Monitor and control stock levels to minimize food wastage and costs effectively.
• Ensure kitchen equipment and utensils are kept clean and in proper working order.
• Liaise with the front-of-house team to ensure service and quality consistency.
• Support with guest special requests and dietary requirements, ensuring satisfaction.
• Assist in the development and implementation of operational procedures and standards.

Requirements

• Proven experience as a Sous Chef or in a similar culinary role.
• Exceptional cooking skills and a strong understanding of culinary techniques.
• Knowledge of food safety standards and health regulations is mandatory.
• Strong leadership qualities with excellent communication and teaching ability.
• Ability to manage a fast-paced culinary environment with composure.
• Culinary degree or equivalent qualification from a recognized institution.
• Willingness to work varied hours, including evenings and weekends, as needed.