Sous Chef

**Job Description: Sous Chef**

Job Title: Sous Chef

Department: Food & Beverage

Reports to: Head Chef / Vice President - F&B

A degree or certification in Culinary Arts or a related field is preferred. Food safety certification or HACCP certification is often required. Experience in a similar kitchen leadership role is a must.

English speaking is preferred

Pleasing personality

Good training skills

Previous experience within the restaurant industry is essential.

Experience: Minimum 3 year in a similar position

**Job Title: Sous Chef**

**Job Overview**:
The **Sous Chef** is the second-in-command in the kitchen, assisting the Head Chef in managing daily kitchen operations, food preparation, and team coordination. This role involves overseeing kitchen staff, ensuring food quality, maintaining cleanliness, and supporting the Head Chef in menu development and inventory management. The Sous Chef is a key leadership figure in the kitchen, stepping in to manage operations and solve problems when the Head Chef is unavailable.

**Key Responsibilities**:

- **Kitchen Operations & Management**:

- Assist the Head Chef in managing all kitchen operations, ensuring smooth service and effective use of kitchen resources.
- Supervise kitchen staff, including line cooks, prep cooks, and other kitchen personnel, ensuring tasks are executed efficiently and correctly.
- Coordinate kitchen activities during service to ensure the timely and accurate preparation of dishes.
- Ensure that kitchen equipment is properly maintained and functioning.
- **Food Preparation & Quality Control**:

- Assist in food preparation and cooking during peak service periods, ensuring that dishes meet the restaurant’s standards for taste, quality, and presentation.
- Supervise and assist in food plating, ensuring that all items are consistent in size, presentation, and quality.
- Monitor cooking processes to ensure proper temperatures and times are maintained.
- Conduct regular quality checks on prepared dishes and ensure they meet established standards.
- **Staff Training & Development**:

- Train and mentor kitchen staff on food preparation techniques, proper handling of equipment, and adherence to food safety regulations.
- Assist in developing training programs to improve kitchen efficiency and staff skills.
- Provide guidance and feedback to staff, helping them improve their performance and maintain high-quality standards.
- **Inventory & Stock Management**:

- Assist the Head Chef in managing kitchen inventory, including ordering food and supplies.
- Ensure proper stock rotation and maintain accurate records of inventory.
- Monitor stock levels and assist with inventory checks to minimize waste and overstocking.
- Work with suppliers to ensure the timely delivery of fresh ingredients and other kitchen necessities.
- **Health & Safety Compliance**:

- Ensure the kitchen complies with health and safety regulations, including food safety standards and proper hygiene practices.
- Oversee staff adherence to food safety protocols, including maintaining cleanliness in workstations and proper handling of ingredients.
- Ensure kitchen equipment and utensils are cleaned and sanitized regularly to maintain a safe work environment.
- **Menu Assistance & Recipe Development**:

- Work with the Head Chef in the development and design of menus, ensuring that dishes are creative, seasonal, and consistent with the restaurant's concept.
- Assist in creating new recipes, adjusting existing ones, and presenting special menu items to keep the offerings fresh and appealing to customers.
- Ensure that all menu items are prepared according to recipe standards and meet the restaurant's quality criteria.
- **Team Leadership & Communication**:

- Supervise kitchen staff during service, delegating tasks and ensuring efficient workflow.
- Foster a positive and productive kitchen environment by leading by example and maintaining a calm, organized approach during busy periods.
- Communicate effectively with front-of-house staff to ensure the smooth flow of service.
- Address any issues or concerns that arise in the kitchen, providing solutions and ensuring mínimal disruption to service.
- **Problem-Solving & Decision-Making**:

- Address and resolve any operational issues that arise during service, such as staffing shortages, equipment failure, or supply delays.
- Make quick, effective decisions when the Head Chef is not available to maintain kitchen operations.
- **Support Head Chef**:

- Assist the Head Chef in the overall management of the kitchen, including handling administrative tasks such as scheduling, ordering, and menu planning.
- Step in to assume the role of the Head Chef when necessary, managing kitchen operations and making critical decisions.

**Skills & Qualifications**:

- Proven experience as a Sous Chef or in a senior kitchen role, preferably in a high-volume or fine-dining establishment.
- Strong culinary skills with an in-depth understanding of food