Sous Chef

Sous Chef**

**Position Overview:**

The Sous Chef is a key member of the culinary team, assisting the Head Chef in all aspects of kitchen operations. They play a pivotal role in food preparation, menu development, staff supervision, and maintaining kitchen standards. The Sous Chef contributes to the creation of high-quality dishes while ensuring efficiency, organization, and adherence to food safety regulations.

**Key Responsibilities:**

1. **Culinary Leadership:**

- Assist the Head Chef in menu planning, recipe development, and culinary innovation.

- Oversee food preparation, ensuring consistency, quality, and adherence to recipes.

- Demonstrate advanced cooking techniques and mentor junior kitchen staff.

2. **Kitchen Operations:**

- Coordinate daily kitchen activities, including food preparation, cooking, and plating.

- Monitor inventory levels and order supplies to maintain sufficient stock while minimizing waste.

- Ensure compliance with food safety standards, sanitation regulations, and kitchen hygiene practices.

3. **Team Management:**

- Supervise kitchen staff, including chefs, cooks, and kitchen assistants, during food production.

- Provide training, guidance, and feedback to kitchen team members to enhance their skills and performance.

- Delegate tasks effectively and maintain a positive and collaborative work environment.

4. **Quality Control:**

- Inspect ingredients for freshness and quality, rejecting any substandard items.

- Taste and evaluate dishes to maintain high standards of taste, presentation, and consistency.

- Implement quality control measures to minimize food waste and maximize profitability.

5. **Menu Development:**

- Collaborate with the Head Chef to develop seasonal menus, special dishes, and culinary promotions.

- Contribute creative ideas for new recipes, ingredients, and cooking techniques.

- Conduct research on culinary trends and incorporate innovative concepts into menu offerings.

6. **Kitchen Efficiency:**

- Optimize kitchen workflow and organization to maximize efficiency and productivity.

- Ensure proper equipment maintenance and functionality, reporting any issues for prompt resolution.

- Manage kitchen resources effectively to meet production goals while controlling costs.

7. **Communication and Collaboration:**

- Communicate effectively with kitchen staff, front-of-house team members, and management to coordinate service.

- Collaborate with other departments, such as purchasing, to ensure smooth operations and inventory management.

- Foster a culture of teamwork, professionalism, and excellence in culinary execution.

**Qualifications:**

- Proven experience as a Sous Chef or senior position in a professional kitchen environment.

- Culinary degree or relevant certification preferred.

- Strong culinary skills with a passion for cooking and creativity.

- Excellent knowledge of culinary techniques, ingredients, and flavor profiles.

- Leadership abilities with experience in supervising and training kitchen staff.

- Ability to work well under pressure in a fast-paced kitchen environment.

- Attention to detail, organizational skills, and a commitment to food safety and sanitation.

**EXPERIENCE**

-Must have GCC experience

-Experience at fine dine restaurant

The Sous Chef plays a vital role in supporting the Head Chef in all aspects of kitchen operations, from food preparation and menu development to staff management and quality control. They contribute to the success of the culinary team by demonstrating leadership, culinary expertise, and a dedication to excellence.

Full time