Sous Chef

Job Summary:

The Sous Chef assists the Head Chef in managing kitchen operations, supervising staff, and ensuring the preparation of high-quality dishes. They play a key role in maintaining kitchen efficiency, safety, and cleanliness while supporting the development of menu items and training team members.

Key Responsibilities:

Assist the Head Chef in planning and executing menus.

Supervise kitchen staff and ensure proper food preparation and presentation.

Monitor food quality and consistency.

Ensure adherence to all health and safety regulations.

Manage inventory, order supplies, and control food costs.

Train and mentor kitchen staff to maintain high standards.

Assist in scheduling staff shifts and managing workload.

Maintain cleanliness and sanitation standards in the kitchen.

Handle customer complaints or special requests when necessary.

Support in creating a positive and efficient work environment.

Qualifications:

Proven experience as a Sous Chef or similar role.

Culinary degree or equivalent certification preferred.

Knowledge of culinary techniques, food safety, and sanitation standards.

Strong leadership and communication skills.

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

Creativity and passion for culinary arts.