Sous Chef (225-619)

The role of a Sous Chef is a pivotal position within the culinary hierarchy, often serving as the right-hand person to the Head Chef. As a Sous Chef, you will be responsible for managing kitchen activities, leading kitchen staff, creating food preparation processes, and maintaining a high standard of food quality and safety. You will play a vital role in menu planning, inventory management, and equipment maintenance. A good Sous Chef is resourceful, creative, and possesses excellent leadership skills to motivate the kitchen team to deliver exceptional dining experiences. This position is ideal for those passionate about culinary arts and looking for opportunities to showcase their talents and further their careers.

Responsibilities

• Supervise and coordinate activities of kitchen staff to maintain workflow.
• Assist the Head Chef in creating and testing new recipe ideas.
• Ensure all dishes meet the restaurant's quality standards consistently.
• Maintain and order inventory to ensure adequate supplies for daily operations.
• Ensure compliance with food safety and sanitation regulations at all times.
• Resolve customer complaints related to food quality and service promptly.
• Train new staff and assist in conducting regular performance reviews.
• Manage kitchen equipment and report any necessary repairs or maintenance.
• Coordinate with other chefs and staff to ensure a smooth kitchen operation.
• Oversee food preparation areas to minimize waste and maximize efficiency.
• Develop and implement creative and visually appealing food presentations.
• Collaborate with management to improve menu offerings and promotions.

Requirements

• Proven experience as a Sous Chef or similar culinary role in a restaurant.
• Extensive knowledge of food safety procedures and culinary techniques.
• Ability to work in a fast-paced environment under pressure effectively.
• Strong leadership and team management skills to lead a kitchen team.
• Excellent organizational and multitasking abilities for efficient workflow.
• Culinary degree or equivalent experience preferred in the culinary sector.
• Flexibility to work evenings, weekends, and holiday shifts as required.