Sous Chef

Description

A fantastic opportunity is available for a devoted and skilled Sous Chef to become an integral part of our culinary team. Serving as the second-in-command within our kitchen environment, this role is essential for the seamless daily execution of operations, guiding our kitchen personnel, and guaranteeing the reliable production of top-notch culinary creations. Working collaboratively with the Head Chef, the Sous Chef will be instrumental in upholding stringent benchmarks for food preparation, sanitation, and operational effectiveness. Moreover, this individual will be prepared to assume leadership responsibilities and direct the kitchen team when the Head Chef is away.

Responsibilities and Duties

* Support the Head Chef in a wide range of kitchen duties, including the development of menus, the preparation of food, and the smooth execution of service. * Direct and organize the work of kitchen staff members to facilitate efficient and effective workflow. * Uphold superior culinary standards, ensuring uniformity in flavor profiles, visual presentation, and portion accuracy. * Keep track of kitchen supplies, oversee food expenses, and assist in the ordering and receipt of necessary ingredients. * Strictly implement and monitor adherence to all sanitary and food safety guidelines (such as HACCP principles). * Provide training, mentorship, and performance evaluations for junior kitchen team members, including commis chefs and chefs de partie. * Maintain the cleanliness, orderliness, and proper upkeep of the kitchen and all areas used for food preparation. * Demonstrate strong leadership during busy service periods and help to resolve any kitchen-related issues swiftly and effectively. * Generate innovative ideas and contribute to the improvement of existing dishes and the development of new menu items.

Qualifications and Requirements

* A minimum of four to six years of experience working in a professional kitchen setting, with prior experience in a Chef de Partie or Sous Chef role. * Formal culinary education or equivalent demonstrated experience is considered advantageous. * Exceptional cooking proficiency across diverse techniques and a variety of cuisines. * Robust leadership and interpersonal abilities to effectively manage and motivate a diverse team of culinary professionals. * Comprehensive understanding of kitchen operations, inventory management practices, food costing procedures, and hygiene regulations. * Demonstrated ability to maintain composure and focus while working in demanding, high-paced environments. * Willingness to work flexible hours, which will include weekends, evenings, and public holidays as needed.

Working Condition

Salary

Basic Salary 3500