Sous Chef

Description

This role involves the complete administration of kitchen functions, with a strong focus on team development and maintaining a consistently high level of culinary performance. The ideal candidate will be a hands-on leader, capable of driving excellence throughout the kitchen.

Responsibilities and Duties

- Comprehensive Kitchen Management: Oversee all aspects of kitchen operations, ensuring smooth and efficient workflow. - Culinary Production: Prepare a variety of dishes, both hot and cold, according to specific directives and client preferences. - Menu and Recipe Innovation: Provide input into the creation and refinement of menu items and culinary procedures. - Staff Mentorship and Development: Lead, instruct, and cultivate kitchen team members to achieve and sustain top-notch performance. - Quality and Presentation Standards: Guarantee that all food products meet rigorous standards for quality and visual appeal. - Food Safety and Inventory Control: Implement and uphold best practices for food handling, storage, and sanitation, adhering to established regulations. - Operational Support: Contribute to the overall efficiency of the dining service by assisting in various operational tasks. - Financial Oversight: Manage food expenditures to stay within allocated budget constraints.

Qualifications and Requirements

- At least five years of professional experience in a kitchen environment. - Possession of a fundamental food safety certification. - Preference given to candidates with advanced food safety audit certifications. - Proven ability to effectively manage and train a culinary team. - Strong attention to detail and commitment to culinary excellence. - Demonstrated skill in controlling food costs. - Deep understanding of food safety rules.

Working Condition

Salary

Basic Salary 3600