Sous Chef

Description

A fantastic opportunity awaits a committed and skilled Sous Chef to become a vital part of our culinary team. Serving as the second-in-command within our kitchen, this role is essential for the seamless daily operation, guiding our kitchen personnel, and guaranteeing the consistent creation of exceptional culinary offerings. Collaborating closely with the Head Chef, the Sous Chef will uphold stringent standards for food preparation, cleanliness, and efficiency. Moreover, this individual will be prepared to take the helm and direct the kitchen team when the Head Chef is away.

Responsibilities and Duties

* Support the Head Chef in all areas of kitchen management, including menu development, food preparation, and service delivery. * Oversee and organize the tasks of kitchen personnel to ensure efficient and smooth workflow. * Maintain elevated culinary standards, guaranteeing uniformity in flavor, presentation, and portion sizes. * Keep track of kitchen stock levels, manage food expenses, and assist in the ordering and receipt of supplies. * Strictly implement all regulations concerning hygiene and food safety (such as HACCP guidelines). * Educate, guide, and assess the performance of junior kitchen team members, including commis chefs and chefs de partie. * Ensure that the kitchen and all food preparation areas are kept clean, well-organized, and properly maintained. * Provide leadership during busy service periods and assist in resolving any kitchen-related challenges swiftly and effectively. * Generate and share innovative concepts for new menu items and enhancements.

Qualifications and Requirements

* A minimum of four to six years of professional experience working in kitchen environments, with prior experience as a Chef de Partie or in a Sous Chef role. * Formal culinary education or equivalent practical experience is preferred. * Exceptional cooking abilities across a diverse range of techniques and culinary styles. * Strong leadership qualities and interpersonal skills to effectively manage and motivate a diverse team. * Thorough understanding of kitchen operations, inventory management, food costing principles, and hygiene protocols. * Ability to maintain composure and focus while working under pressure and in a fast-paced setting. * Willingness to work flexible hours, which may include weekends, evenings, and public holidays.

Working Condition

Salary

Basic Salary 3500