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.
