Sous Chef 20O25

The Sous Chef is a vital role within the kitchen hierarchy, acting as the right hand to the Head Chef. This position involves a blend of creative culinary skills, team management, and operational oversight. The Sous Chef assists with menu development and ensures the highest quality of food preparation and presentation in both high volume and fine dining environments. They maintain exemplary standards of food safety and kitchen hygiene while supporting the Head Chef in all tasks related to kitchen operations. A dynamic role that requires both leadership and the ability to work collaboratively, the Sous Chef is vital in making sure the kitchen runs smoothly, efficiently, and is poised to deliver top-notch culinary experiences to guests.

Responsibilities

• Assist the Head Chef in the creation and planning of innovative menus.
• Oversee food preparation processes and ensure the quality is maintained.
• Supervise and manage kitchen staff for an efficient daily workflow.
• Ensure compliance with food hygiene and safety regulations at all times.
• Manage inventory, order supplies, and ensure budget adherence.
• Assist in selecting and training new kitchen staff to meet operational standards.
• Work collaboratively with the Head Chef to develop and test new recipes.
• Coordinate with wait staff to ensure timely food service and customer satisfaction.
• Monitor kitchen equipment to ensure it is well maintained and properly functioning.
• Stand in as the Head Chef in their absence and make authoritative decisions.
• Adapt to dietary requirements and customization requests from customers.
• Foster a positive kitchen environment and address staff issues effectively.

Requirements

• Proven experience as a Sous Chef or relevant role in kitchens.
• Exceptional cooking skills especially in traditional and modern cuisine.
• Strong leadership qualities and the ability to manage kitchen staff effectively.
• Outstanding communication and interpersonal skills in a fast-paced environment.
• Comprehensive understanding of food safety and kitchen hygiene protocols.
• Capability to work with a diverse team and adapt under pressure.
• Culinary degree or relevant certification is highly preferred.