The Sous Chef assists the Head Chef in managing kitchen operations, supervising kitchen staff, and ensuring the preparation of high-quality dishes. They play a pivotal role in maintaining kitchen efficiency, adhering to food safety standards, and delivering excellent dining experiences.
Key Responsibilities:
Assist the Head Chef in menu planning, development, and implementation.
Supervise and coordinate kitchen staff to ensure smooth operations.
Oversee daily food preparation and presentation.
Ensure all dishes are prepared according to quality standards and recipes.
Monitor food inventory levels and place orders as needed.
Maintain cleanliness and organization of the kitchen environment.
Enforce food safety and hygiene standards in compliance with health regulations.
Manage kitchen staff during shifts, including training, scheduling, and performance management.
Assist in controlling food costs and minimizing waste.
Participate in hiring and training new kitchen staff.
Qualifications & Experience:
Culinary diploma or equivalent from a recognized culinary institute.
3+ years of experience in a professional kitchen, with supervisory responsibilities.
Strong knowledge of cooking techniques, cuisines, and food safety standards.
Excellent leadership and communication skills.
Ability to work under pressure and manage multiple priorities.