SOUS CHEF

The Sous Chef is responsible for overseeing kitchen operations and staff, ensuring high-quality food preparation, maintaining food safety standards, and managing food and labor costs within budget. This role also involves food purchasing and menu development.

Job Overview:

The Sous Chef is responsible for overseeing all aspects of kitchen operations, from supervising kitchen staff to ensuring the consistent preparation and presentation of high-quality dishes. This role requires maintaining compliance with food safety regulations, proper food handling and storage, and optimizing kitchen efficiency. Additionally, the Sous Chef plays a vital role in food purchasing, inventory control, and ensuring that food and labor costs remain within budget. They work closely with the Executive Chef to develop innovative menus, train kitchen staff, and uphold the standards of the establishment.

Key Responsibilities:

• Supervise and coordinate kitchen operations, ensuring smooth workflow and high-quality food production
• Maintain food safety and hygiene standards in compliance with health regulations
• Assist in menu planning, recipe development, and plating techniques to enhance the dining experience
• Manage food purchasing, inventory control, and vendor relationships to ensure cost-effective procurement
• Train, mentor, and manage kitchen staff, fostering a positive and productive work environment
• Monitor and control food and labor costs, ensuring budget compliance and efficiency
• Ensure proper storage, labeling, and rotation of ingredients to maintain freshness and minimize waste
• Collaborate with the Executive Chef and other departments to streamline operations and enhance customer satisfaction

Qualifications:

• Certification in culinary training or apprenticeship
• Minimum of 5 years of experience in a similar role at a 4-5 star hotel or fine dining restaurant
• Valid Food Handler’s Permit and knowledge of food safety regulations
• Strong leadership and team management skills with the ability to train and motivate staff
• Excellent verbal and written communication skills
• Ability to work in a fast-paced environment while maintaining attention to detail
• Proven track record of managing cost controls and maintaining high food quality standards
• Creativity and passion for culinary excellence with a keen eye for presentation