Position Overview:
The Sous Chef plays a vital role in the kitchen leadership team, working closely with the Head Chef to manage kitchen operations, maintain exceptional food quality, and lead the kitchen brigade.
Key Responsibilities:
Kitchen Operations:
* Assist the Head Chef in overseeing daily kitchen operations, ensuring dishes meet the highest standards of quality and presentation.
* Supervise and coordinate kitchen staff activities, including line cooks, prep cooks, and dishwashers.
Food Preparation & Presentation:
* Ensure all food is prepared and presented according to restaurant recipes, portion sizes, and plating standards.
* Oversee food preparation and cooking during service, maintaining consistency and quality.
Staff Management & Training:
* Collaborate with the Head Chef in planning and developing menu items, including seasonal specials and new dishes.
* Assist in creating and updating recipes, ensuring they meet quality and cost control standards.
Inventory & Supplies Management:
* Manage inventory levels of food and kitchen supplies, minimizing waste while ensuring adequate stock.
* Assist in ordering and receiving supplies, verifying quality and quantity upon delivery.
Health & Safety Compliance:
* Ensure all kitchen operations comply with health, safety, and hygiene regulations.
* Monitor and enforce proper sanitation practices, including food storage and handling procedures.
Qualifications:
* Minimum 3-5 years of experience in a similar role, with a strong background in a high-volume, fast-paced kitchen environment.
* Proven leadership and team management skills, with the ability to motivate and guide kitchen staff.
* Strong knowledge of cooking techniques, food safety, and sanitation practices.