Sous Chef

Key Responsibilities

Kitchen Operations & Food Preparation:

• Oversee daily kitchen operations and ensure smooth workflow during service.

• Assist in preparing and cooking high-quality dishes, ensuring consistency and adherence to recipes.

• Supervise food preparation processes to maintain efficiency and minimize waste.

• Ensure proper portioning, plating, and presentation of dishes.

Team Leadership & Training:

• Supervise, train, and mentor kitchen staff to maintain high culinary standards.

• Lead by example in maintaining professionalism, discipline, and teamwork in the kitchen.

• Conduct training sessions on cooking techniques, kitchen safety, and food presentation.

• Support staff during peak hours and step in as needed to maintain service quality.

Menu Development & Innovation:

• Collaborate with the Head Chef in developing new menu items and seasonal specials.

• Experiment with ingredients and techniques to create innovative dishes.

• Ensure menu items align with the restaurant’s culinary concept and customer preferences.

Inventory & Cost Management:

• Assist in managing inventory, ordering ingredients, and monitoring stock levels.

• Ensure cost control by reducing food wastage and optimizing ingredient usage.

• Work with the Head Chef to maintain budgetary targets while ensuring quality.

Food Safety & Hygiene:

• Ensure compliance with food safety regulations and hygiene standards.

• Oversee proper storage, labeling, and handling of ingredients.

• Maintain cleanliness and organization in the kitchen and storage areas.

Collaboration & Communication:

• Work closely with the front-of-house team to ensure timely and accurate order execution.

• Communicate effectively with the Head Chef, kitchen team, and service staff.

• Address any kitchen issues or operational challenges promptly.

Qualifications & Skills:

• 3+ years of experience in a professional kitchen, with at least 1 year in a supervisory role.

• Strong culinary skills with knowledge of various cooking techniques and cuisines.

• Ability to manage kitchen staff and maintain a positive work environment.

• Excellent time management and organizational skills.

• Knowledge of food safety regulations and best practices.

• Creativity in menu development and food presentation.

• Strong problem-solving and leadership abilities.