Location
Barasat | India
Job description
Job Description
A Sous Chef is a key position in a professional kitchen, typically serving as the second-in-command to the head chef or executive chef. The role of a Sous Chef is crucial in maintaining the kitchen's efficiency, ensuring high-quality food production, and managing kitchen staff. Here is a comprehensive Sous Chef job description:
Job Title: Sous Chef
Job Summary The Sous Chef is responsible for assisting the head chef in overseeing the day-to-day operations of the kitchen, ensuring the preparation and delivery of high-quality dishes. The Sous Chef plays a crucial role in menu planning, food preparation, and kitchen management, while maintaining high standards of food safety and sanitation.
Key Responsibilities - Kitchen Management:
- Collaborate with the head chef to plan and execute daily kitchen operations.
- Supervise and coordinate kitchen staff activities, ensuring a smooth workflow.
- Assist in the development of standard operating procedures and kitchen policies.
- Menu Planning and Execution:
- Contribute to menu development and create new dishes in collaboration with the head chef.
- Oversee the preparation and presentation of dishes, ensuring consistency and adherence to recipes.
- Monitor food quality and ensure that all dishes meet the established standards.
- Staff Training and Development:
- Train and mentor kitchen staff, providing guidance on culinary techniques and safety procedures.
- Conduct regular performance evaluations and provide constructive feedback to kitchen team members.
- Collaborate with the head chef to organize training sessions and workshops.
- Inventory Management:
- Assist in managing food inventory, ensuring optimal stock levels and minimizing waste.
- Monitor the freshness and quality of ingredients, rotating stock as needed.
- Collaborate with the procurement team to source high-quality ingredients at competitive prices.
- Food Safety and Sanitation:
- Ensure compliance with food safety regulations and maintain a clean, organized, and sanitary kitchen environment.
- Implement and enforce hygiene and safety standards, including the proper use of kitchen equipment.
- Collaboration with Other Departments:
- Work closely with the front-of-house staff to coordinate service and address customer feedback.
- Collaborate with other kitchen staff, such as pastry chefs and line cooks, to ensure seamless operations.
- Adherence to Budgets and Cost Control:
- Assist in monitoring and controlling kitchen expenses within budgetary constraints.
- Implement cost-effective measures without compromising on food quality.
Qualifications - Proven experience as a Sous Chef or in a similar leadership role.
- Culinary degree or equivalent work experience.
- Knowledge of culinary techniques, food safety, and sanitation.
- Strong leadership and communication skills.
- Ability to work in a fast-paced environment and make quick decisions.
Skills: chef,management,preparation,food quality,leadership,food safety
Job tags
Salary
