Sous Chef

Job Description

The sous chef works closely with the head chef to ensure smooth culinary operations. The Sous Chef is responsible for the day-to-day operations of the kitchen and supports the Chef and Front-of-House Management to ensure cohesive service and operations.

Responsibilities

  • Kitchen Management: Supervise kitchen staff and ensure that all food is prepared to high standards in both taste and presentation.

  • Menu Collaboration: Assist the head chef in planning and creating menus, including seasonal and special dishes.

  • Training & Mentorship: Train, guide, and mentor junior kitchen staff to enhance their skills and maintain consistency.

  • Quality Control: Monitor food quality, portion sizes, and ingredient usage to ensure high standards.

  • Inventory & Ordering: Oversee inventory levels, place orders for ingredients, and manage stock to minimize waste.

  • Health & Safety Compliance: Ensure that the kitchen adheres to food safety regulations and maintains cleanliness.

  • Problem Solving: Address issues in real time, such as delays, staff shortages, or special guest requests.

  • System Management: manage and oversee daily and periodic systems such as prep pars, wastage, HAACP, first aid, and health and safety. 

Skills

  • Strong leadership and organizational skills.

  • Creativity and innovation in culinary techniques.

  • Ability to work under pressure in a fast-paced kitchen environment.

  • Exceptional attention to detail.

  • Collaborative teamwork and communication skills.

  • Valid FoodSafe