Sous Chef

Job Overview: The Sous Chef acts as the second-in-command in the kitchen, playing a critical role in managing daily kitchen operations, food preparation, team coordination, and quality control. This leadership role also includes inventory oversight, training, and occasionally stepping in for the Head Chef. Key Responsibilities Kitchen Operations & ManagementAssist Head Chef in overseeing day-to-day kitchen functions. Supervise staff including line cooks and prep personnel. Coordinate activities during service to ensure timeliness. Maintain and monitor kitchen equipment and its functionality. Food Preparation & Quality ControlParticipate in food prep and cooking during peak hours. Supervise plating and presentation for consistency and quality. Monitor cooking techniques and processes. Conduct quality assurance checks on all dishes. Staff Training & DevelopmentTrain team members on culinary techniques and safety protocols. Develop and conduct structured kitchen training programs. Provide constructive feedback to improve team performance. Inventory & Stock ManagementAssist with inventory planning, ordering, and stock rotation. Maintain stock level accuracy and minimize food wastage. Collaborate with suppliers for timely deliveries. Health & Safety ComplianceEnforce food safety and hygiene standards. Monitor sanitation procedures for all kitchen areas and tools. Ensure compliance with health and safety regulations. Menu Assistance & Recipe DevelopmentCollaborate on seasonal menus and new recipe development. Ensure recipe consistency and food quality across all items. Innovate special dishes and maintain alignment with brand standards. Team Leadership & CommunicationLead the kitchen team during services. Foster a positive work environment and handle staff concerns. Coordinate closely with front-of-house for smooth service flow. Problem Solving & Decision-MakingTroubleshoot issues like staffing, supply shortages, or equipment failure. Take decisive action in the absence of the Head Chef. Support to Head ChefAssist in administrative tasks like scheduling, menu planning, and costing. Take over full kitchen responsibility as acting Head Chef when required. Skills & QualificationsProven experience in a senior kitchen role, preferably in high-volume or fine-dining restaurants. Strong knowledge of culinary techniques and kitchen management. Leadership and team management skills. Excellent multitasking and organizational abilities. Understanding of health and hygiene regulations. Creative mindset for innovative food presentation and development. Effective communicator and calm under pressure. About the RoleThe Sous Chef acts as a bridge between the Head Chef and kitchen team, ensuring high standards of food quality, hygiene, and staff performance. This is a dynamic leadership role ideal for individuals passionate about food and team development, who can uphold operational efficiency in a fast-paced environment.