Job Description

Job Title: Sous Chef

Reports To: Head Chef / Executive Chef

Job Overview:

The Sous Chef assists the Head Chef in the daily operation of the kitchen and ensures the efficient functioning of all kitchen processes. The role involves managing food preparation, training junior staff, maintaining kitchen hygiene, and ensuring dishes meet high standards of quality. The Sous Chef is expected to step in when the Head Chef is absent and take charge of all kitchen operations.

Key Responsibilities:

Kitchen Operations:

• Support the Head Chef in overseeing kitchen operations and ensuring smooth workflow.
• Lead kitchen staff during meal preparation, ensuring food is prepared and presented on time.
• Supervise the preparation of food items in accordance with recipes, portion sizes, and presentation standards.

Food Quality:

• Monitor the quality of dishes at every station, ensuring consistency and high standards.
• Taste and examine dishes to ensure they meet the required flavor, texture, and presentation.
• Assist in developing and testing new recipes to keep the menu exciting.

Staff Management:

• Train and mentor junior chefs and kitchen staff, ensuring they follow proper food handling and cooking procedures.
• Delegate kitchen tasks based on staff skill levels and kitchen needs.
• Provide constructive feedback and support to team members to improve their skills.

Inventory & Stock Control:

• Monitor kitchen supplies and stock levels, and inform the Head Chef or place orders when necessary.
• Ensure that all ingredients are fresh and stored properly to minimize waste.
• Assist in managing food cost control by reducing waste and maximizing ingredient usage.

Health & Safety:

• Ensure that all kitchen areas and equipment are clean and meet food safety and hygiene regulations.
• Implement safety standards to reduce accidents and ensure the health and well-being of staff.
• Adhere to local health and safety regulations, including temperature checks, storage standards, and cleanliness protocols.

Cost Management:

• Assist the Head Chef in maintaining the kitchen budget, and controlling food and labor costs.
• Help plan and cost menu items to meet budgetary constraints.

Collaboration & Communication:

• Work closely with the Head Chef to implement new menu items and plan seasonal specials.
• Communicate effectively with kitchen staff to ensure orders are completed promptly and accurately.
• Collaborate with front-of-house staff to ensure smooth service and address any issues that may arise.

Qualifications:

• Proven experience as a Sous Chef or similar role in a fast-paced kitchen environment.
• Culinary degree or equivalent experience preferred.
• Strong understanding of various cooking methods, ingredients, equipment, and procedures.
• Excellent organizational and time management skills.
• Ability to work under pressure and maintain high standards during peak hours.
• Leadership skills and ability to motivate and train kitchen staff.
• Knowledge of Peruvian Cuisine
• Experience in menu development and costing.
• Familiarity with kitchen management software and inventory systems.

Physical Requirements:

• Ability to work in a standing position for extended periods.
• Ability to lift and carry heavy items (e.g., kitchen equipment, food supplies).

Job Type: Full-time

Application Deadline: 22/10/2024