Job Description

JOB PURPOSE:

The Sous Chef assists in supervising the kitchen staff, ensuring the highest quality of food preparation and presentation, and maintaining a safe and sanitary working environment. The Sous Chef must possess strong culinary skills, leadership abilities, and the ability to work collaboratively with the culinary team.

KEY ACCOUNTABILITIES (Task & Duties):

1. Culinary Operations:

Assist the Executive Chef in planning, organizing, and supervising daily kitchen activities.

Ensure the efficient and smooth operation of all culinary stations, including food preparation, cooking, and plating.

Monitor food quality and presentation to maintain the highest standards of taste, appearance, and consistency.

Assist in the development and implementation of new menus, ensuring variety and innovation while considering customer preferences and dietary restrictions.

Collaborate with the Executive Chef to create and update standard recipes, portion sizes, and presentation techniques.

2. Team Supervision:

Provide guidance and leadership to the kitchen staff, fostering a positive and productive work environment.

Train and mentor junior chefs ensuring they adhere to established culinary standards and safety protocols.

Schedule and coordinate the work shifts of the kitchen team, optimizing productivity and efficiency.

Conduct regular performance evaluations, recognizing achievements, providing constructive feedback, and addressing areas for improvement.

3. Food Safety and Sanitation :

Uphold and enforce strict food safety and sanitation standards in accordance with local health regulations.

Ensure proper storage, handling, and rotation of food products to minimize waste and maintain freshness.

Oversee the cleanliness and organization of all kitchen areas, including equipment, utensils, and workstations.

Identify and resolve any potential kitchen hazards or operational issues promptly and effectively.

4. Inventory and Cost Control :

Assist in managing inventory levels, ensuring adequate stock of ingredients and supplies while minimizing waste and spoilage.

Collaborate with the Executive Chef to develop and implement cost-effective strategies for menu planning and purchasing.

Monitor and control food costs by accurately documenting usage, portion sizes, and production levels.

Assist in conducting regular inventory audits and participate in the development of strategies to optimize food cost and profitability.

5. Menu Development and Special Events:

Collaborate with the Executive Chef to create innovative and seasonal menus that cater to customer preferences and align with the restaurant's culinary vision.

Assist in planning and executing special events, such as private parties or themed dinners, ensuring exceptional food quality and service.

6. Compliance, Flexibility, and Additional Duties:

Ensure compliance with applicable laws, health, safety, and sanitation regulations, and maintain cleanliness and hygiene standards throughout the restaurant.

Adhere to company rules, guidelines, and processes at all times.

Stay updated on industry trends, new regulations, and best practices in the restaurant industry.

Be flexible and adaptable, taking on any additional duties assigned by the management team to support the company's success.

Qualification & Experience:

Culinary degree or equivalent experience in a reputable culinary institute.

Proven experience as a Sous Chef or similar role, preferably in a high-volume establishment.

Knowledge & Skills:

In-depth knowledge of culinary techniques, cooking methods, and food safety standards.

Strong leadership skills, with the ability to motivate and guide a diverse team.

Excellent organizational and time management abilities.

Creative mindset with a passion for culinary arts and staying up-to-date with industry trends.

Ability to work under pressure and handle multiple tasks simultaneously.

Strong communication and interpersonal skills.

Job Type: Full-time