Sous Chef

Description

This role involves the comprehensive management of all kitchen activities, with a primary focus on cultivating a skilled and consistent culinary team. The individual will oversee daily operations, ensuring exceptional food quality and efficient workflow.

Responsibilities and Duties

Complete Kitchen Oversight: Direct and manage all aspects of kitchen operations, ensuring seamless and efficient service. - Culinary Production Excellence: Prepare a variety of hot and cold dishes, adhering to specific instructions and client preferences. - Menu and Recipe Collaboration: Contribute to the creation and refinement of menu offerings and culinary procedures. - Team Leadership and Development: Guide, train, and mentor kitchen staff, fostering a culture of consistency and high performance. - Quality and Presentation Assurance: Maintain rigorous standards for food quality, presentation, and consistency. - Food Safety and Inventory Management: Ensure proper handling, storage, and rotation of all food items, adhering to sanitation regulations. - Operational Support: Assist in daily operations to ensure the smooth functioning of the dining establishment. - Financial Stewardship: Manage food costs within established budgetary guidelines.

Qualifications and Requirements

- A minimum of five years of practical experience in a professional kitchen setting. - Possession of a basic food hygiene certification. - Preference will be given to candidates with an advanced food safety audit certification. - Proven ability to effectively lead and develop a kitchen team. - A strong commitment to maintaining high standards of food quality and presentation. - Demonstrated ability to manage food costs effectively. - Strong knowledge of food safety and sanitation.

Working Condition

Salary

Basic Salary 3600