Sous Chef
Job Summary:
The Sous Chef acts as the second-in-command in the kitchen, assisting the Head Chef in all aspects of food preparation and kitchen management. This role plays a crucial part in maintaining kitchen operations, ensuring high culinary standards, and leading kitchen staff while fostering a positive working environment.
Key Responsibilities:
Assisting in Menu Planning:
Collaborate with the Head Chef to develop and design innovative menus that align with the restaurant's vision and customer preferences.
Help in sourcing quality ingredients and maintaining supplier relationships.
Food Preparation and Cooking:
Oversee daily kitchen operations, ensuring all food is prepared to the highest quality and presentation standards.
Assist in cooking and plating meals during service, ensuring consistency and efficiency.
Staff Supervision and Training:
Supervise kitchen staff in the absence of the Head Chef, delegating tasks and responsibilities as needed.
Train and mentor junior chefs and kitchen staff, fostering skill development and teamwork.
Inventory and Supply Management:
Assist in ordering and inventory management, ensuring kitchen supplies are stocked and properly stored.
Monitor food waste and implement cost control measures.
Quality Control:
Ensure compliance with health and safety regulations, maintaining a clean and organized kitchen at all times.
Conduct regular quality checks on all dishes before they are served.
Customer Interaction:
Engage with customers as necessary, incorporating feedback into menu adjustments and service improvements.
Administrative Duties:
Help manage kitchen schedules, payroll, and performance reviews in collaboration with the Head Chef.
Participate in staff meetings to discuss menu changes, seasonal offerings, and kitchen improvements.
Qualifications:
** Culinary degree or equivalent experience preferred.
** A minimum of 3 years experience in a professional kitchen, with at least 2 years in a supervisory role.
** Strong knowledge of various cooking methods, ingredients, equipment, and procedures.
** Ability to lead a team, work under pressure, and manage multiple tasks.
** Excellent communication and interpersonal skills.
** Flexibility to work evenings, weekends, and holidays as needed.
