Sous Chef

Description

We are seeking a committed and seasoned Sous Chef to become a key member of our culinary team. As the second-in-command within our kitchen, this role is crucial for the smooth day-to-day functioning of operations, guiding fellow kitchen personnel, and guaranteeing the consistent creation of superior quality dishes. Working in close partnership with the Head Chef, the Sous Chef will uphold rigorous standards in food preparation, cleanliness, and efficiency. Furthermore, this individual will be ready to take charge and direct the kitchen team in the Head Chef's absence.

Responsibilities and Duties

* Support the Head Chef in all facets of kitchen management, encompassing menu development, food preparation, and the execution of service. * Oversee and organize the tasks of kitchen staff to ensure seamless and effective workflow. * Uphold elevated culinary standards, ensuring uniformity in flavor, presentation, and portion sizes. * Keep track of kitchen stock levels, manage food costs, and aid in the process of ordering and receiving supplies. * Strictly enforce adherence to all regulations concerning hygiene and food safety (such as HACCP guidelines). * Train, guide, and assess the performance of junior kitchen staff members, including commis chefs and chefs de partie. * Ensure that the kitchen and all food preparation zones are kept clean, well-organized, and properly maintained. * Provide leadership during peak service times and assist in promptly and efficiently resolving any kitchen-related challenges. * Generate and share creative concepts for new menu items and enhancements.

Qualifications and Requirements

* A minimum of four to six years of experience working in professional kitchens, with prior experience as a Chef de Partie or in a Sous Chef capacity. * Formal culinary education or equivalent practical experience is preferred. * Exceptional cooking abilities across a broad spectrum of techniques and culinary styles. * Strong leadership qualities and interpersonal skills to effectively manage and inspire a diverse team. * Thorough understanding of kitchen operations, inventory management, food costing principles, and hygiene protocols. * Ability to remain composed and focused while managing high-pressure situations and a fast-paced work environment. * Flexibility regarding working hours, including availability on weekends, evenings, and public holidays.

Working Condition

Salary

Basic Salary 3500