Sous Chef 19D25

The role of a Sous Chef is both dynamic and pivotal in any culinary establishment. A Sous Chef is the second-in-command in the kitchen, directly supporting the Head Chef and ensuring that the highest standards of culinary excellence are met. This position blends creativity with leadership, requiring the ability to execute exquisite dishes while also managing kitchen staff and maintaining inventory. This is an opportunity to work in a fast-paced environment where your passion for food preparation and service will contribute to the restaurant's reputation for exceptional dining experiences. The ideal candidate will have a comprehensive understanding of various cooking methods, ingredients, equipment, and procedures, along with a dedication to efficiency, quality, and safety standards. You will play a significant role in mentoring and developing junior kitchen staff, ensuring that each dish is of the highest quality and prepared in a timely manner. Your responsibilities will vary from day-to-day operations to long-term strategic planning for meal preparation.

Responsibilities

• Assist the Head Chef in the design and implementation of menu selections.
• Manage the kitchen staff in delivering high-quality dishes on schedule.
• Monitor food stock levels and assist in maintaining kitchen inventory.
• Ensure compliance with all health and safety regulations in the kitchen.
• Train and mentor kitchen staff to support their professional development.
• Perform quality control checks on raw and cooked food products.
• Collaborate in creating weekly food specials and seasonal-themed menus.
• Maintain cleanliness and organization of the kitchen and its equipment.
• Prepare and cook dishes according to the restaurant’s recipes and standards.
• Resolve any issues or complaints regarding food preparation and service.
• Assist in managing kitchen finances and costs to ensure profitability.
• Coordinate with restaurant management to improve overall operations efficiency.

Requirements

• Previous experience in a Sous Chef or similar role in a busy kitchen.
• Exceptional culinary skills and knowledge of diverse cooking techniques.
• Strong leadership abilities with experience in managing kitchen staff.
• Solid understanding of professional cooking and knife handling skills.
• Proficient knowledge of food safety regulations and industry standards.
• Ability to work in a fast-paced environment and balance multiple tasks.
• Excellent communication skills to effectively coordinate with staff and management.