Food Preparation and Production:

Assist in the preparation and cooking of dishes according to established recipes and standards.
Ensure that all food products are handled, stored, and prepared safely and by food safety regulations.
Monitor portion sizes and presentation to maintain consistency and quality.
Collaborate with the kitchen team to develop new menu items and seasonal specials.

Kitchen Operations Management:

Assist the Executive Chef and Head Chef in managing day-to-day kitchen operations.
Coordinate and supervise kitchen staff during food preparation and service.
Monitor inventory levels and assist in ordering supplies to ensure adequate stock levels.
Maintain a clean and organized kitchen environment, adhering to sanitation and hygiene standards at all times

Training and Development:

Provide guidance and training to kitchen staff on proper food preparation techniques and cooking methods.
Foster a positive and supportive work environment, promoting teamwork and collaboration.
Assist in evaluating the performance of kitchen staff and providing feedback for improvement.

Menu Planning and Cost Control:

Assist in developing menus and pricing strategies to maximize profitability while meeting customer preferences.
Monitor food costs and portion control to ensure budget targets are met.
Identify opportunities to minimize waste and optimize kitchen efficiency.

Adherence to Regulations and Standards:

Ensure compliance with health and safety regulations, food handling guidelines, and sanitation standards.
Stay informed about industry trends and best practices in culinary arts and incorporate them into kitchen operations as appropriate.

Qualifications:

Proven experience working in a professional kitchen environment, preferably in a similar role.
A culinary degree or relevant certification from a recognized culinary institution is preferred.
Strong knowledge of food preparation techniques, cooking methods, and culinary terminology.
Excellent organizational and time management skills, with the ability to prioritize tasks effectively.
Attention to detail and a commitment to maintaining high standards of quality and consistency.
Effective communication and interpersonal skills, with the ability to work well in a team environment.
Flexibility to work evenings, weekends, and holidays as required.

SOUS CHEF