Sous Chef

Job Summary:

The Sous Chef is the

second-in-command in the kitchen, assisting the Head Chef in overseeing all

kitchen operations. They ensure that food preparation and cooking are carried

out to the highest standards, and play a vital role in managing the kitchen staff,

training, and maintaining kitchen efficiency.

Key

Responsibilities:

1.      Kitchen Operations Management:

·        

Assist the Head Chef in managing the daily operations of

the kitchen, ensuring smooth service during both lunch and dinner shifts.

·        

Supervise the preparation and presentation of dishes to

ensure they meet quality standards and specifications.

·        

Ensure the kitchen runs efficiently, with all dishes

prepared on time and to the desired standard.

·        

Ensure that all kitchen staff is operating according to

proper cooking and safety standards.

2. Staff Supervision & Development:

·        

Supervise, train, and motivate kitchen staff to ensure

high performance and skill development.

·        

Assist in delegating tasks effectively, ensuring all

sections of the kitchen are adequately staffed and running smoothly.

·        

Assist in conducting performance reviews and provide

guidance and feedback to junior kitchen staff.

·        

Ensure that kitchen staff follow proper hygiene, safety

standards, and quality protocols.

3. Inventory Management & Ordering:

·        

Assist in managing kitchen inventory, ordering supplies,

and maintaining a sufficient stock of ingredients.

·        

Ensure all ingredients are fresh and stored correctly,

and assist in maintaining stock levels.

·        

Work closely with the Head Chef to develop and adjust

menus based on inventory levels, seasonal availability, and customer

preferences.

4. Menu Planning & Development:

·        

Collaborate with the Head Chef to develop, plan, and

update the menu, keeping it aligned with customer expectations and seasonal

ingredients.

·        

Contribute to creating new dishes and developing

creative menus to attract customers and maintain a competitive edge.

·        

Assist in pricing and portion control to ensure

cost-efficiency.

5. Quality Control & Consistency:

·        

Ensure that all dishes are prepared and presented

according to established recipes and standards.

·        

Conduct regular quality checks to maintain consistency

in taste, presentation, and overall food quality.

·        

Resolve any issues that may arise during service to

ensure guest satisfaction.

6. Health & Safety Compliance:

·        

Ensure the kitchen is adhering to local food safety

regulations, including cleanliness, food handling, and storage protocols.

·        

Maintain proper hygiene practices and ensure that all

kitchen equipment is clean, sanitized, and functioning properly.

·        

Assist in maintaining safety standards, such as proper

handling of knives, hot surfaces, and machinery.

7. Staff Scheduling & Administration:

·        

Assist the Head Chef in preparing staff schedules,

ensuring adequate coverage during busy periods.

·        

Assist with the organization of kitchen staff shifts,

payroll, and other administrative duties as needed.

Qualifications

& Skills:

·        

Proven experience as a Sous Chef or in a similar role in

a high-volume kitchen environment.

·        

Strong knowledge of culinary techniques, food

preparation, and presentation.

·        

Excellent leadership, communication, and organizational

skills.

·        

Ability to manage and motivate a team effectively.

·        

Strong problem-solving skills and ability to work under

pressure.

·        

Knowledge of food safety standards, health and safety

regulations, and hygiene practices.

·        

A creative mindset, with a passion for experimenting

with new dishes and techniques.

·        

Good time management skills and the ability to

multi-task efficiently.