Sous chef
Job Qualification
A degree in Culinary Arts or the same field is required.- 5 years of relevant work experience is required for this role
Must have 3 years’ experience as sous chef in hotels or fine dining
Strong knowledge of cooking methods, kitchen equipment, and best practices.The Sous Chef will be the head of the Kitchen and managing the kitchen operations, including food preparation, staff supervision, inventory management, and maintaining the kitchen’s cleanliness and safety standards.
Key Responsibilities:
Food Preparation and Cooking:
Oversee and participate in the preparation and cooking of menu items.Ensure dishes are prepared according to recipes, presentation standards, and quality specifications.
Assist with menu development and recipe creation, including seasonal and special items.
Kitchen Management:
Supervise and coordinate the activities of kitchen staff, including line cooks and prep cooks.Ensure efficient workflow and timely completion of food orders.
Maintain inventory levels, order supplies, and manage food costs effectively.
Implement and enforce kitchen procedures, including food safety and sanitation standards.
Staff Training and Development:
Train new kitchen staff on cooking techniques, safety procedures, and kitchen operations.Conduct regular staff meetings and provide feedback to team members.
Foster a positive and productive work environment.
Quality Control:
Monitor and maintain the quality and consistency of dishes served.Conduct regular inspections of food preparation and storage areas.
Address and resolve any quality or service issues promptly.
Health and Safety Compliance:
Ensure all health and safety regulations are followed, including proper food handling and sanitation practices.Maintain cleanliness and organization in the kitchen and storage areas.
Adhere to and enforce safety protocols to prevent accidents and injuries.
Administrative Duties:
Assist in creating and maintaining kitchen schedules and labor costs.Participate in inventory management and ordering supplies as needed.
Prepare reports and documentation as required by the Executive Chef.