As Sous Chef, you are responsible for providing supportive leadership to kitchen staff, assisting with menu planning and food preparation, managing inventory and food costs, and ensuring food quality and presentation standards are met.
Responsibilities
- Oversees the work of cooks, chefs and other kitchen staff, ensuring tasks are completed efficiently and according to standards
- Training new kitchen staff on culinary techniques, food safety and restaurant procedures
- Assigns duties to kitchen staff, ensuring smooth workflow and efficient food preparation during services
- Maintaining discipline and ensuring adherence to kitchen rules and regulations
- Assisting Head Chef with developing new dishes, menu planning and creating daily specials
- Prepare ingredients, cook dishes according to recipes, and ensure food quality and presentation meet the restaurant's standards
- Monitor inventory levels and ensuring supplies are fresh and of high quality, orders supplies, and manages food costs to minimize wastage and maximize profitability
- Keeping the workstation and kitchen equipment clean, organized and sanitized
- Taking charge of kitchen opening, closing and other duties as directed by Head Chef
Requirements
- Minimum 8 years of professional chef experience
- Manage kitchen staff, motivate them and assign duties fairly
- Maintaining health and safety standards at all times
- Ability to multitask and work quickly under pressure
- Attention to details during cooking, plating and improving visual appeal of the dishes and customer satisfaction
