Overview:
The role of the Sous Chef is critical to the success of our kitchen operations. The Sous Chef works closely with the Head Chef to ensure the smooth and efficient running of the kitchen. They are responsible for supervising the kitchen staff, planning and directing food preparation, and assisting with menu development. The Sous Chef also plays a key role in maintaining high standards of food quality and sanitation.
Key Responsibilities:
Assist in the preparation and creation of menu items
Supervise and coordinate kitchen staff
Ensure compliance with food safety and sanitation standards
Assist in the development of new recipes and menu items
Manage inventory and control food costs
Train and mentor kitchen staff
Oversee food production and presentation
Assist with scheduling and labor management
Collaborate with Head Chef on menu planning and execution
Maintain a clean and organized kitchen environment
Contribute to the development of seasonal menus
Assist with ordering and receiving of supplies
Monitor and maintain kitchen equipment
Adhere to all company policies and procedures
Ensure high standards of food quality and presentation
Required Qualifications:
Previous experience as a Sous Chef or in a similar role
Degree or certification in Culinary Arts or related field
Proficient in food preparation and kitchen management
Knowledge of diverse cooking techniques and cuisines
Strong leadership and communication skills
Ability to effectively manage a team
proven track record of menu development and innovation
Ability to work in a fast-paced environment
Thorough understanding of food safety and sanitation guidelines
Excellent time management and organizational skills
Creative approach to food presentation and plating
Ability to multitask and prioritize tasks effectively
Flexibility to work evenings, weekends, and holidays
Up-to-date knowledge of culinary trends and ingredients
Attention to detail and passion for culinary excellence.
If interested please share your cv at or