Sous Chef ID-280
Description
- We are seeking an experienced and motivated Sous Chef to assist in managing kitchen operations, ensuring high-quality food preparation, and maintaining smooth kitchen workflow.
- The Sous Chef will work closely with the Head Chef, overseeing staff, supervising food production, and ensuring consistency in taste, presentation, and quality.
- This role requires strong leadership skills, a deep understanding of culinary techniques, and the ability to thrive in a fast-paced environment.
Responsibilities
- Assist the Head Chef in all aspects of kitchen management, including menu planning, food preparation, and staff supervision.
- Oversee daily kitchen operations, ensuring efficiency, organization, and adherence to quality standards.
- Supervise and coordinate kitchen staff, ensuring tasks are completed effectively and on time.
- Train and mentor junior chefs, line cooks, and kitchen assistants, helping them develop culinary skills and maintain consistency in food preparation.
- Ensure all dishes meet the restaurant's quality standards in taste, presentation, and portion control.
- Develop new recipes and assist in designing seasonal menus that align with customer preferences and food trends.
- Monitor inventory levels, place orders for ingredients and kitchen supplies, and ensure proper stock rotation to reduce waste.
- Ensure all food items are properly labeled, stored, and maintained at appropriate temperatures to prevent spoilage and contamination.
- Manage and enforce food safety, hygiene, and sanitation regulations, ensuring compliance with health department standards.
- Conduct regular inspections of workstations, cooking equipment, and storage areas to ensure cleanliness and safety.
- Work with suppliers to source high-quality ingredients while maintaining cost efficiency.
- Prepare and cook high-quality dishes, assisting during peak service hours to ensure smooth food production.
- Oversee the preparation of sauces, soups, marinades, and other key components for dishes.
- Ensure proper portioning and plating of dishes according to restaurant presentation standards.
- Handle customer special requests, allergies, and dietary restrictions, ensuring modifications are made correctly.
- Monitor food costs and work with the Head Chef to implement cost-control measures without compromising quality.
- Assist in planning and executing catering events, private dining experiences, and special promotions.
- Maintain communication between kitchen and front-of-house staff, ensuring seamless coordination and timely service.
- Lead pre-service briefings with kitchen staff to review special menu items, dietary considerations, and service expectations.
- Assist in developing and enforcing standard operating procedures to improve kitchen efficiency and workflow.
- Stay updated on industry trends, new cooking techniques, and innovative plating styles to enhance the dining experience.
- Foster a positive and professional kitchen environment, promoting teamwork and a strong work ethic among staff.
- Step in for the Head Chef when necessary, taking full charge of the kitchen and decision-making responsibilities.
- Act as a role model for kitchen staff, upholding the highest standards of professionalism, discipline, and culinary excellence.
Requirements
- Culinary degree or professional chef certification.
- 3 years experience as a Sous Chef or in a similar role within a professional kitchen.
- Strong knowledge of culinary techniques, food preparation, and kitchen management.
- Ability to work efficiently in a high-pressure, fast-paced environment.
- Excellent leadership, training, and team management skills.
- Strong understanding of food safety, hygiene, and sanitation regulations.
- Creativity in menu development and recipe innovation.
- Excellent problem-solving skills and adaptability in handling kitchen challenges.
- Strong attention to detail, ensuring consistency in food quality and presentation.
- Ability to work flexible hours, including evenings, weekends, and holidays.