Sous Chef

Job Overview:

The Sous Chef assists the Executive Chef in overseeing kitchen operations, ensuring the preparation and presentation of high-quality dishes. This role involves managing kitchen staff, coordinating with suppliers, and maintaining a clean and organized kitchen environment. The ideal candidate will have strong culinary skills, leadership abilities, and a passion for delivering exceptional dining experiences.

Key Responsibilities:

• Planning and directing food preparation and culinary activities.
• Supervise and coordinate the kitchen team during food preparation and service.
• Ensure dishes are prepared and presented to standards.
• Monitor kitchen operations to maintain food quality, freshness, and consistency.
• Train, mentor, and develop junior kitchen staff.
• Ensure compliance with food safety, hygiene, and sanitation regulations.
• Manage kitchen inventory and food cost control.
• Participate in menu development and costings.
• Handle kitchen scheduling, stock ordering, and supplier communication in the Chefs absence.
• Ensure a clean, organized, and efficient kitchen workspace.
• Address and resolve any kitchen or food-related issues promptly.
• Stay updated with culinary trends and new techniques.

Physical Requirements:

• Ability to stand for extended periods and lift heavy items as needed.
• Manual dexterity and good eyesight for precise food preparation and presentation.