Job Description

A

sous chef

(short for sous-chef de cuisine, French for "under-chef of the kitchen") is the second-in-command in a professional kitchen, reporting directly to the

head chef (executive chef)

. Here's a summary of their job:

Sous Chef Job Summary:

Leadership Role

: Assists the head chef in managing the kitchen staff and operations.

Supervision

: Oversees food preparation, cooking, and presentation to ensure quality and consistency.

Team Coordination

: Ensures kitchen staff follow recipes, safety, and hygiene standards; helps schedule shifts and train new staff.

Inventory & Ordering

: Helps manage inventory and ordering of ingredients and supplies.

Problem Solving

: Handles kitchen issues, substitutes for the head chef when needed, and ensures smooth workflow during busy hours.

Menu Assistance

: Contributes to menu planning and development of new dishes.

Skills Required:

Strong culinary skills and creativity Leadership and team management Time management and multitasking Knowledge of food safety standards
Job Type: Full-time

Pay: ?30,000.00 - ?45,000.00 per month

Benefits:

Cell phone reimbursement Food provided Provident Fund
Schedule:

Fixed shift
Work Location: In person