Sous Chef

Role Overview: A Sous Chef is a key position in a professional kitchen, typically serving as the second-in-command to the head chef or executive chef. Your role as a Sous Chef is crucial in maintaining the kitchen's efficiency, ensuring high-quality food production, and managing kitchen staff. Key Responsibilities: - Collaborate with the head chef to plan and execute daily kitchen operations. - Supervise and coordinate kitchen staff activities, ensuring a smooth workflow. - Assist in the development of standard operating procedures and kitchen policies. - Contribute to menu development and create new dishes in collaboration with the head chef. - Oversee the preparation and presentation of dishes, ensuring consistency and adherence to recipes. - Monitor food quality and ensure that all dishes meet the established standards. - Train and mentor kitchen staff, providing guidance on culinary techniques and safety procedures. - Conduct regular performance evaluations and provide constructive feedback to kitchen team members. - Assist in managing food inventory, ensuring optimal stock levels and minimizing waste. - Monitor the freshness and quality of ingredients, rotating stock as needed. - Ensure compliance with food safety regulations and maintain a clean, organized, and sanitary kitchen environment. - Work closely with the front-of-house staff to coordinate service and address customer feedback. - Assist in monitoring and controlling kitchen expenses within budgetary constraints. - Implement cost-effective measures without compromising on food quality. Qualifications: - Proven experience as a Sous Chef or in a similar leadership role. - Culinary degree or equivalent work experience. - Knowledge of culinary techniques, food safety, and sanitation. - Strong leadership and communication skills. - Ability to work in a fast-paced environment and make quick decisions.,