Sous Chef

Sous Chef

The Sous Chef food responsible for planning and managing food preparation in restaurant kitchens. Known as the assistant to the head chef or the head chef’s second in command, these skilled individuals perform a range of duties including planning menus, training new staff, and recording inventory.

DUTIES & RESPONSIBILITIES

• Assists the Executive Chef in developing new menu options based on seasonal changes and customer demand.

• Assist with the preparation and planning of meal designs.

• Ensure that kitchen activities operate in a timely manner.

• Monitor and record inventory, and if necessary, order new supplies.

• Provide support to junior kitchen employees with various tasks including line cooking, food preparation, and dish plating.

• Recruit and train new kitchen employees to meet restaurant and kitchen standards.

• Create schedules for kitchen employees and evaluate their performance.

• Adhere to and implement sanitation regulations and safety regulations.

• Manage the kitchen team in the executive chef's absence.

• Cooking and preparing high-quality dishes

• Supervising all kitchen stations

• Supervising, motivating, and working closely with other Chefs of all levels

• Being responsible for health and safety.

• Being responsible for food hygiene practices 

• Ensuring food quality and excellent standards are maintained for all dishes created

• Assisting with determining food inventory needs, stocking, and ordering.

JOB REQUIREMENTS

• Fine Dining or upscale restaurant experience is a plus.

• Strong Leadership Skills

• Must have a 5-star Hotel Background

• With at least 2 years experience as Sous Chef or Chef De Partie

• Strong background in HACCP and/or food safety is a must.

• Strong Admin Skills

• Familiar with Excel Applications