Job
Description
Role Overview: As a Sous Chef or Chef de Partie (CDP), you will be a key player in the culinary team, supporting the Head Chef in managing kitchen operations, maintaining food quality, and ensuring a smooth workflow in a fast-paced environment. Your role as the second-in-command involves training staff, creating innovative dishes, and upholding high standards of food presentation and hygiene. Your blend of culinary creativity, leadership capabilities, and organizational skills is essential to align all kitchen activities with the restaurant's vision and meet customer expectations. By monitoring inventory, ordering supplies, and controlling food costs, you will contribute to the kitchen's strategic planning, ensuring operational efficiency and exceptional dining experiences for patrons. Key Responsibilities: - Assist the Head Chef with daily kitchen operations. - Supervise kitchen staff and coordinate their activities. - Ensure high standards of food quality and presentation. - Plan, prepare, and plate creative dishes according to restaurant menus. - Monitor and maintain inventory levels of food and supplies. - Implement and enforce food safety regulations and cleanliness standards. - Train and mentor junior kitchen staff. - Assist in developing and refining new recipes. - Participate in menu planning and seasonal specials. - Manage food cost and waste to maximize profitability. - Handle customer special requests and dietary restrictions appropriately. - Prepare meals in accordance with dietary restrictions and allergies. - Collaborate with the front-of-house team for a seamless dining experience. - Assist in managing kitchen schedules and staff rotations. - Stay updated on culinary trends and techniques. - Maintain a positive and motivating team environment. Qualification Required: - High school diploma or equivalent; culinary arts degree preferred. - Minimum 3-5 years of experience in a kitchen role. - Previous experience as a Sous Chef or CDP in a reputable establishment. - Strong knowledge of various cooking methods and cuisines. - Familiarity with food safety standards and regulations. - Excellent communication and interpersonal skills. - Ability to work under pressure in a fast-paced environment. - Proficiency in inventory management and cost control. - Creativity and passion for food styling and presentation. - Strong leadership abilities to motivate the kitchen team. - Experience with menu planning and development. - Ability to manage multiple tasks and priorities effectively. - Flexibility to work evenings, weekends, and holidays. - Physical stamina and capability to stand for extended periods. - Basic knowledge of computer skills for ordering and reservations systems. - Certifications in food safety and sanitation preferred. Role Overview: As a Sous Chef or Chef de Partie (CDP), you will be a key player in the culinary team, supporting the Head Chef in managing kitchen operations, maintaining food quality, and ensuring a smooth workflow in a fast-paced environment. Your role as the second-in-command involves training staff, creating innovative dishes, and upholding high standards of food presentation and hygiene. Your blend of culinary creativity, leadership capabilities, and organizational skills is essential to align all kitchen activities with the restaurant's vision and meet customer expectations. By monitoring inventory, ordering supplies, and controlling food costs, you will contribute to the kitchen's strategic planning, ensuring operational efficiency and exceptional dining experiences for patrons. Key Responsibilities: - Assist the Head Chef with daily kitchen operations. - Supervise kitchen staff and coordinate their activities. - Ensure high standards of food quality and presentation. - Plan, prepare, and plate creative dishes according to restaurant menus. - Monitor and maintain inventory levels of food and supplies. - Implement and enforce food safety regulations and cleanliness standards. - Train and mentor junior kitchen staff. - Assist in developing and refining new recipes. - Participate in menu planning and seasonal specials. - Manage food cost and waste to maximize profitability. - Handle customer special requests and dietary restrictions appropriately. - Prepare meals in accordance with dietary restrictions and allergies. - Collaborate with the front-of-house team for a seamless dining experience. - Assist in managing kitchen schedules and staff rotations. - Stay updated on culinary trends and techniques. - Maintain a positive and motivating team environment. Qualification Required: - High school diploma or equivalent; culinary arts degree preferred. - Minimum 3-5 years of experience in a kitchen role. - Previous experience as a Sous Chef or CDP in a reputable establishment. - Strong knowledge of various cooking methods and cuisines. - Familiarity with food safety standards and regulations. - Excellent communication and interpersonal skills. - Ability to work under pressure
