Job Summary:
The Sous Chef plays a key role in supporting the Executive Chef or Head Chef in overseeing kitchen operations within an industrial catering environment. This includes preparing high-quality meals, managing kitchen staff, ensuring food safety and hygiene, and maintaining efficient kitchen operations. The ideal candidate will have strong culinary skills, the ability to manage a team, and experience in large-scale food production, particularly in industrial or catering settings.
Key Responsibilities:
1. Kitchen Operations Management:
o Assist the Executive Chef or Head Chef in the preparation and cooking of meals according to menu specifications and quality standards.
o Oversee the preparation and presentation of food to ensure consistency, taste, and visual appeal.
o Maintain an organized, clean, and efficient kitchen environment, ensuring all tasks are completed in a timely manner.
o Ensure that meals are prepared on time and meet client specifications.
2. Team Leadership & Supervision:
o Supervise, train, and support kitchen staff, including chefs, cooks, and kitchen assistants, ensuring proper techniques and safety standards are followed.
o Help manage daily kitchen operations by assigning tasks, monitoring staff performance, and providing guidance as needed.
o Assist in developing and maintaining staff schedules to ensure proper coverage during busy times.
3. Food Safety & Hygiene:
o Ensure that all kitchen operations comply with food safety regulations, sanitation practices, and health codes.
o Oversee the cleanliness of kitchen areas, including food preparation areas, cooking stations, and storage spaces.
o Maintain safe working practices, including proper handling and storage of food, to prevent contamination and ensure food safety.
4. Inventory & Stock Management:
o Assist in managing kitchen inventory, including tracking ingredients, supplies, and equipment.
o Work with the Executive Chef or Head Chef to monitor stock levels and ensure adequate supplies are available, minimizing waste and over-ordering.
o Assist in receiving, inspecting, and storing deliveries, ensuring quality and freshness of products.
5. Quality Control & Presentation:
o Monitor food quality at every stage of preparation to ensure it meets the established standards of taste, appearance, and portion size.
o Assist with the development and testing of new recipes, ensuring they align with client preferences and catering requirements.
o Review dishes for quality, ensuring they are prepared according to the specifications of the menu and the client's needs.
6. Client and Customer Service Support:
o Assist in accommodating special dietary needs or requests from clients and staff.
o Work with the management team to customize menus for specific client needs or events.
o Provide feedback and suggestions to improve food offerings based on customer feedback and preferences.
7. Administrative Support:
o Assist in maintaining accurate records for kitchen operations, including inventory, food costs, and meal counts.
o Help track kitchen performance, including staff attendance, food waste, and operational efficiency.
o Assist with maintaining and updating standard operating procedures (SOPs) for kitchen operations.