The Sous Chef assists the Head Chef in managing kitchen operations, oversees food preparation and quality, supervises kitchen staff, and ensures efficient and smooth functioning of the culinary team. The Sous Chef plays a vital role in maintaining high standards of food quality, hygiene, and safety.
Key Responsibilities:
Assist the Head Chef in planning menus, ensuring variety and quality.
Supervise and coordinate kitchen staff, including cooks and assistants.
Ensure all dishes are prepared to high standards of taste, presentation, and hygiene.
Manage inventory, order supplies, and control food costs.
Maintain cleanliness and sanitation standards in compliance with health and safety regulations.
Train and mentor junior kitchen staff.
Monitor kitchen operations during service hours to ensure efficiency.
Implement standard operating procedures and quality control measures.
Assist in the development of new recipes and menu items.
Handle customer complaints related to food quality or service in absence of the Head Chef.
Qualifications & Skills:
Proven experience as a Sous Chef or in a similar role in a hospitality environment.
Culinary diploma or relevant certification from a recognized culinary institute.
Strong knowledge of food safety, hygiene, and sanitation standards.
Excellent leadership and organizational skills.
Creativity in menu planning and food presentation.
Ability to work under pressure and manage multiple tasks.
Good communication and teamwork skills.