Job Description

A

Sous Chef

is the second-in-command in a kitchen, working directly under the head chef (Executive Chef). They play a key role in managing kitchen operations and ensuring that the food quality and service standards are consistently met. Here is a typical job description for a Sous Chef:

Responsibilities:

Assisting the Head Chef:

Help with planning and creating menus. Ensure that dishes are prepared and presented according to the restaurant's standards. Supervise kitchen staff during meal preparation and ensure proper cooking techniques are followed.

Managing Kitchen Staff:

Oversee and direct the kitchen team, including cooks and other kitchen workers. Train and mentor junior staff, including cooks and prep chefs. Assign tasks to kitchen staff and ensure they are completed in a timely manner.

Maintaining Kitchen Operations:

Ensure proper food storage and handling of ingredients to maintain food safety standards. Maintain a clean, organized, and safe kitchen environment. Manage kitchen inventory, including ordering ingredients and supplies when necessary.

Quality Control:

Ensure all food leaving the kitchen meets quality and presentation standards. Address any issues related to food quality or preparation. Help with portion control and ensure consistency in recipes.

Health and Safety Compliance:

Follow food safety protocols and ensure staff comply with health and safety regulations. Enforce sanitation and safety procedures to maintain a safe working environment.

Assisting with Cost Control:

Help manage food costs and labor costs to meet budget requirements. Monitor wastage and implement strategies to minimize it.

Taking Charge in the Absence of the Head Chef:

Assume responsibility for the kitchen in the absence of the Executive Chef. Ensure smooth operations and decision-making in the kitchen during this time.

Skills & Qualifications:

Culinary Education

: Many Sous Chefs have formal culinary training from a reputable school.

Experience

: Typically requires several years of experience working in kitchens, with at least 5 years in a supervisory role.

Leadership Skills

: Strong management and interpersonal skills to lead the kitchen team.

Knowledge of Food Safety

: Thorough understanding of health codes and safety regulations.

Creativity and Attention to Detail

: Ability to develop new recipes, plate aesthetically, and maintain quality.

Time Management

: Ability to handle multiple tasks in a fast-paced environment.
The Sous Chef role is essential in ensuring kitchen operations run smoothly, food quality is maintained, and team members are guided effectively.

Job Type: Full-time