Sous Chef (225-728)

A Sous Chef plays a critical role in the kitchen hierarchy and is primarily responsible for overseeing kitchen operations in the absence of the head chef. This position requires a strong culinary background and the capability to manage both food preparation and kitchen personnel efficiently. As a key figure in planning menus and overseeing daily cooking activities, the Sous Chef ensures that high standards of food service and hygiene are maintained at all times. This role demands leadership skills, creativity, and the ability to work under pressure, as well as a passion for cultivating a positive and inspiring kitchen environment. Candidates considering this role should be prepared for both managerial duties and hands-on cooking tasks, ensuring that customer satisfaction is achieved through consistently excellent culinary offerings.

Responsibilities

• Assist the Head Chef in planning and directing food preparation activities.
• Monitor and manage kitchen operations when the Head Chef is unavailable.
• Ensure that all kitchen equipment is in good working order and is maintained regularly.
• Supervise kitchen staff to ensure meal preparation and delivery are executed efficiently.
• Develop new recipes and contribute ideas for menu enhancements based on seasonal availability.
• Maintain a safe and hygienic working environment that meets health and safety regulations.
• Oversee inventory levels and manage orders for supplies to ensure efficient kitchen operations.
• Train and guide junior kitchen staff and trainees to enhance their cooking skills and knowledge.
• Ensure high standards of food presentation and quality for every dish served to guests.
• Collaborate with management to ensure kitchen-related costs and budgets are controlled efficiently.
• Communicate effectively with wait staff to ensure prompt and accurate service for customers.
• Handle customer complaints about food quality or preparation in a professional manner.

Requirements

• Proven experience as a Sous Chef or similar role in a busy restaurant environment.
• Extensive knowledge of various cooking methods, ingredients, and international cuisines.
• Outstanding communication and leadership skills to effectively manage kitchen staff.
• Capability to work under pressure and maintain composure in a fast-paced environment.
• Formal culinary training and certification from a recognized institution are preferred.
• Strong organizational skills and attention to detail are necessary to manage multiple tasks.
• Flexibility to work evenings, weekends, and holidays as required by the business.