Job Summary:
The Sous Chef is the
second-in-command in the kitchen, assisting the Head Chef in overseeing all
kitchen operations. They ensure that food preparation and cooking are carried
out to the highest standards, and play a vital role in managing the kitchen staff,
training, and maintaining kitchen efficiency.
Key
Responsibilities:
1. Kitchen Operations Management:
·
Assist the Head Chef in managing the daily operations of
the kitchen, ensuring smooth service during both lunch and dinner shifts.
·
Supervise the preparation and presentation of dishes to
ensure they meet quality standards and specifications.
·
Ensure the kitchen runs efficiently, with all dishes
prepared on time and to the desired standard.
·
Ensure that all kitchen staff is operating according to
proper cooking and safety standards.
2. Staff Supervision & Development:
·
Supervise, train, and motivate kitchen staff to ensure
high performance and skill development.
·
Assist in delegating tasks effectively, ensuring all
sections of the kitchen are adequately staffed and running smoothly.
·
Assist in conducting performance reviews and provide
guidance and feedback to junior kitchen staff.
·
Ensure that kitchen staff follow proper hygiene, safety
standards, and quality protocols.
3. Inventory Management & Ordering:
·
Assist in managing kitchen inventory, ordering supplies,
and maintaining a sufficient stock of ingredients.
·
Ensure all ingredients are fresh and stored correctly,
and assist in maintaining stock levels.
·
Work closely with the Head Chef to develop and adjust
menus based on inventory levels, seasonal availability, and customer
preferences.
4. Menu Planning & Development:
·
Collaborate with the Head Chef to develop, plan, and
update the menu, keeping it aligned with customer expectations and seasonal
ingredients.
·
Contribute to creating new dishes and developing
creative menus to attract customers and maintain a competitive edge.
·
Assist in pricing and portion control to ensure
cost-efficiency.
5. Quality Control & Consistency:
·
Ensure that all dishes are prepared and presented
according to established recipes and standards.
·
Conduct regular quality checks to maintain consistency
in taste, presentation, and overall food quality.
·
Resolve any issues that may arise during service to
ensure guest satisfaction.
6. Health & Safety Compliance:
·
Ensure the kitchen is adhering to local food safety
regulations, including cleanliness, food handling, and storage protocols.
·
Maintain proper hygiene practices and ensure that all
kitchen equipment is clean, sanitized, and functioning properly.
·
Assist in maintaining safety standards, such as proper
handling of knives, hot surfaces, and machinery.
7. Staff Scheduling & Administration:
·
Assist the Head Chef in preparing staff schedules,
ensuring adequate coverage during busy periods.
·
Assist with the organization of kitchen staff shifts,
payroll, and other administrative duties as needed.
Qualifications
& Skills:
·
Proven experience as a Sous Chef or in a similar role in
a high-volume kitchen environment.
·
Strong knowledge of culinary techniques, food
preparation, and presentation.
·
Excellent leadership, communication, and organizational
skills.
·
Ability to manage and motivate a team effectively.
·
Strong problem-solving skills and ability to work under
pressure.
·
Knowledge of food safety standards, health and safety
regulations, and hygiene practices.
·
A creative mindset, with a passion for experimenting
with new dishes and techniques.
·
Good time management skills and the ability to
multi-task efficiently.
Skills
Work Conditions:
· Long hours, including evenings, weekends, and holidays.
·
Work in a fast-paced and high-pressure environment.
·
Standing for extended periods and working in a hot
kitchen environment.
·
Lifting heavy items, such as bags of ingredients and
kitchen equipment.
·
Occasional late-night shifts or early morning
preparation.