Sous Chef

The Sous Chef is the second-in-command in the kitchen, assisting the Head Chef in overseeing all kitchen operations. This role ensures that food preparation and cooking are carried out to the highest standards while managing kitchen staff, training, and maintaining overall kitchen efficiency.

Key Responsibilities:

1. Kitchen Operations Management

• Assist the Head Chef in managing daily kitchen operations, ensuring smooth service during lunch and dinner shifts.
• Supervise the preparation and presentation of dishes to maintain quality standards.
• Ensure timely preparation of all dishes to the desired standard.
• Ensure all kitchen staff operate according to proper cooking and safety standards.

2. Staff Supervision & Development

• Supervise, train, and motivate kitchen staff to enhance performance and skill development.
• Delegate tasks effectively, ensuring all kitchen sections are adequately staffed.
• Assist in conducting performance reviews and provide guidance to junior kitchen staff.
• Ensure compliance with hygiene, safety, and quality protocols.

3. Inventory Management & Ordering

• Assist in managing kitchen inventory, ordering supplies, and maintaining ingredient stock.
• Ensure freshness and proper storage of all ingredients.
• 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 based on customer expectations and seasonal ingredients.
• Contribute to the creation of new dishes and innovative menu offerings.
• Assist in pricing and portion control for cost-efficiency.

5. Quality Control & Consistency

• Ensure 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 service-related issues to ensure guest satisfaction.

6. Health & Safety Compliance

• Ensure adherence to local food safety regulations, including cleanliness, food handling, and storage protocols.
• Maintain hygiene practices and ensure all kitchen equipment is clean and functional.
• Assist in enforcing safety standards, including the proper handling of knives, hot surfaces, and machinery.

7. Staff Scheduling & Administration

• Assist the Head Chef in preparing staff schedules, ensuring adequate coverage during peak hours.
• Assist with organizing kitchen staff shifts, payroll, and administrative duties as needed.

Work Conditions:

• Opportunity to work in a dynamic and fast-paced kitchen environment.
• Flexibility to work evenings, weekends, and holidays, contributing to a thriving culinary team.
• Active role that involves standing for extended periods and engaging in hands-on kitchen operations.
• Involves handling kitchen equipment and ingredients, ensuring a well-prepared and efficient workspace.
• Early morning preparations and occasional late-night shifts to deliver exceptional dining experiences.