SOUS CHEF

SUMMARY

The role of a Sous Chef is to work alongside the Head Chef to manage daily kitchen activities, including overseeing staff, assist with menu preparation, ensuring food quality and freshness, and monitoring ordering and stocking. Ensures food quality and consistency by following designated recipes.

RESPONSIBILITIES

· Leads kitchen team in the absence of the Head Chef

· Provides guidance to junior kitchen team members, including but not limited, to line cooking, food preparation, and dish plating

· Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance

· Keeps cooking stations stocked, especially before and during the peak operation hours

· Assist in hiring and training of new kitchen team member to meet/exceed restaurant and kitchen standards

· Manages food and product ordering by keeping records and minimizes waste

· Works with existing systems to improve waste reduction and manage budgetary concerns

· Supervises all food preparation and presentation to ensure quality and restaurant standards

· Assist Head Chef in maintaining kitchen organization, team competency, and training opportunities

· Assist Head Chef with menu creation

· Coordinates with restaurant management team on supply ordering, budget, and kitchen efficiency and staffing.

· Ensure strict adherence of food safety, sanitation and hygiene requirements and practices

· Follows and adheres to Company policies, processes, and procedures accordingly

· To attend trainings/meetings as and when required

· Adhoc duties/projects assigned by Supervisor

REQUIREMENTS

Ø Minimum Diploma in Culinary Arts or equivalent experience

Ø 5 years of relevant working experience in a similar capacity

Ø Able to lead and is a team player

Ø Good planning and organizing skills

Ø Excellent communication and interpersonal skills

Ø Good Microsoft Office skills

Ø Able to work in a fast paced environment