Sous Chef 24F26

As a Sous Chef, you will play a pivotal role in the culinary experience of our esteemed food establishment. You will assist the Executive Chef in managing kitchen operations, ensuring consistency in food quality, and creating innovative dishes to delight our guests. Your leadership skills must drive the kitchen team to deliver exceptional service while maintaining high culinary standards. You will also be responsible for overseeing inventory management, ensuring food safety compliance, and managing kitchen staff schedules. With a strong passion for cooking and creativity, you will help shape the menu offerings to foster a memorable dining experience for our patrons. Your expertise in various cooking techniques, along with your ability to work under pressure, will contribute significantly to the success of our kitchen operations.

Responsibilities

• Assist the Executive Chef in planning and directing food preparation operations.
• Ensure all dishes are prepared to the highest quality standards consistently.
• Oversee kitchen staff activities during shifts to maintain smooth operations.
• Develop new, innovative recipes aligned with the restaurant's culinary vision.
• Coordinate with suppliers to manage food inventory and stock levels efficiently.
• Ensure compliance with health and safety regulations and hygiene standards.
• Train and mentor kitchen staff to enhance their culinary skills and efficiency.
• Monitor and control kitchen costs to optimize operational budgets effectively.
• Resolve customer complaints regarding food quality or preparation issues promptly.
• Assist in scheduling kitchen staff shifts and managing their work hours.
• Prepare food items as required, ensuring taste and presentation standards are met.
• Support the Executive Chef in menu planning and development initiatives.

Requirements

• Proven experience working as a Sous Chef or in a similar role.
• Extensive knowledge of food safety, hygiene regulations, and cooking techniques.
• Strong leadership and organizational skills to manage kitchen operations effectively.
• Ability to work in a fast-paced environment and handle high-pressure situations.
• Excellent communication skills to interact with kitchen staff and management.
• Culinary degree or equivalent professional certification is preferred.
• Innovative thinking and creativity in culinary arts and menu development.