The Sous Chef assists the Head Chef in managing kitchen operations, overseeing food preparation, ensuring quality standards, and leading the culinary team to deliver exceptional dining experiences. The ideal candidate is a passionate culinary professional with strong leadership skills and a commitment to excellence.
Key Responsibilities:
Assist the Head Chef in planning menus, managing kitchen staff, and ensuring efficient kitchen operations.
Supervise the preparation and presentation of dishes to ensure they meet quality and safety standards.
Coordinate with suppliers to ensure timely procurement of ingredients and manage inventory levels.
Train, mentor, and motivate kitchen staff to maintain high standards of food quality and hygiene.
Monitor cleanliness and sanitation practices in compliance with health and safety regulations.
Control food costs and waste to optimize profitability.
Handle customer complaints regarding food quality and resolve issues promptly.
Assist in developing new recipes and innovative culinary ideas.
Ensure compliance with all safety and sanitation policies and procedures.
Qualifications:
Proven experience as a Sous Chef or similar role in a reputable establishment.
Culinary degree or relevant certification preferred.
Strong leadership and communication skills.
Ability to work under pressure in a fast-paced environment.
Knowledge of health and safety regulations.