Sous Chef

Job Description

Job Summary:?The Sous Chef is thesecond-in-command in the kitchen, assisting the Head Chef in overseeing allkitchen operations. They ensure that food preparation and cooking are carriedout to the highest standards, and play a vital role in managing the kitchen staff,training, and maintaining kitchen efficiency.?KeyResponsibilities:?1.????? Kitchen Operations Management:?????????Assist the Head Chef in managing the daily operations ofthe kitchen, ensuring smooth service during both lunch and dinner shifts.????????Supervise the preparation and presentation of dishes toensure they meet quality standards and specifications.????????Ensure the kitchen runs efficiently, with all dishesprepared on time and to the desired standard.????????Ensure that all kitchen staff is operating according toproper cooking and safety standards.2. Staff Supervision & Development:?????????Supervise, train, and motivate kitchen staff to ensurehigh performance and skill development.????????Assist in delegating tasks effectively, ensuring allsections of the kitchen are adequately staffed and running smoothly.????????Assist in conducting performance reviews and provideguidance and feedback to junior kitchen staff.????????Ensure that kitchen staff follow proper hygiene, safetystandards, and quality protocols.3. Inventory Management & Ordering:?????????Assist in managing kitchen inventory, ordering supplies,and maintaining a sufficient stock of ingredients.????????Ensure all ingredients are fresh and stored correctly,and assist in maintaining stock levels.????????Work closely with the Head Chef to develop and adjustmenus based on inventory levels, seasonal availability, and customerpreferences.4. Menu Planning & Development:?????????Collaborate with the Head Chef to develop, plan, andupdate the menu, keeping it aligned with customer expectations and seasonalingredients.????????Contribute to creating new dishes and developingcreative menus to attract customers and maintain a competitive edge.????????Assist in pricing and portion control to ensurecost-efficiency.5. Quality Control & Consistency:?????????Ensure that all dishes are prepared and presentedaccording to established recipes and standards.????????Conduct regular quality checks to maintain consistencyin taste, presentation, and overall food quality.????????Resolve any issues that may arise during service toensure guest satisfaction.6. Health & Safety Compliance:?????????Ensure the kitchen is adhering to local food safetyregulations, including cleanliness, food handling, and storage protocols.????????Maintain proper hygiene practices and ensure that allkitchen equipment is clean, sanitized, and functioning properly.????????Assist in maintaining safety standards, such as properhandling of knives, hot surfaces, and machinery.7. Staff Scheduling & Administration:?????????Assist the Head Chef in preparing staff schedules,ensuring adequate coverage during busy periods.????????Assist with the organization of kitchen staff shifts,payroll, and other administrative duties as needed.Qualifications& Skills:?????????Proven experience as a Sous Chef or in a similar role ina high-volume kitchen environment.????????Strong knowledge of culinary techniques, foodpreparation, and presentation.????????Excellent leadership, communication, and organizationalskills.????????Ability to manage and motivate a team effectively.????????Strong problem-solving skills and ability to work underpressure.????????Knowledge of food safety standards, health and safetyregulations, and hygiene practices.????????A creative mindset, with a passion for experimentingwith new dishes and techniques.????????Good time management skills and the ability tomulti-task efficiently.

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