Job Description

Key Responsibilities:

Supervising Kitchen Staff:

Sous chefs delegate tasks, ensure efficient workflow, and maintain a positive and productive work environment.

Overseeing Food Preparation:

They ensure all dishes are prepared according to the recipes and quality standards set by the head chef.

Maintaining Food Quality and Presentation:

Ensuring consistency in taste and appearance of dishes is a key aspect of the sous chef's role.

Managing Inventory and Ordering:

Sous chefs track food and supply levels, order necessary items, and manage kitchen stock to prevent shortages.

Menu Planning and Recipe Development:

They may assist in creating new dishes, developing recipes, and adapting menus to seasonal ingredients.

Staff Training:

Sous chefs are often involved in training new kitchen staff, ensuring they understand procedures and maintain high standards.

Maintaining Cleanliness and Safety:

They enforce hygiene and safety regulations within the kitchen and ensure all equipment is properly maintained.
Skills Required:

Culinary Skills:

Strong cooking skills and knowledge of various cooking techniques are essential.

Leadership and Management:

The ability to lead and motivate a team is crucial for supervising staff and maintaining a smooth workflow.

Communication:

Clear and effective communication is needed to relay instructions, manage staff, and coordinate with other departments.

Time Management:

Sous chefs must be able to prioritize tasks, manage time effectively, and meet service deadlines.

Attention to Detail:

Meticulous attention to detail is necessary for maintaining consistent food quality and presentation.

Problem-Solving:

The ability to troubleshoot issues that arise in the kitchen, such as equipment malfunctions or unexpected delays, is important.
Job Type: Full-time

Pay: ?35,000.00 - ?50,000.00 per month

Work Location: In person