Sous Chef – With Accommodation

Position Overview:

The Sous Chef is a key member of the kitchen leadership team, responsible for assisting the Head Chef in managing kitchen operations, ensuring the highest standards of food quality, and leading the kitchen brigade. This role involves supervising kitchen staff, assisting in menu planning, and maintaining an organized and efficient kitchen environment.

Key Responsibilities:

1. Kitchen Operations:

   • Assist the Head Chef in overseeing daily kitchen operations, ensuring all dishes are prepared to the highest quality and presented according to restaurant standards.
   • Supervise and coordinate the activities of kitchen staff, including line cooks, prep cooks, and dishwashers.

2. Food Preparation & Presentation:

   • Ensure that all food is prepared and presented according to the restaurant’s recipes, portion sizes, and plating standards.
   • Oversee the preparation and cooking of food during service, ensuring consistency and quality.

3. Staff Management & Training:

   • Assist in the training and development of kitchen staff, including new hires and existing team members.
   • Conduct regular performance evaluations and provide feedback to staff to improve skills and performance.
   • Create and maintain a positive and collaborative work environment.

4. Menu Development & Planning:

   • Collaborate with the Head Chef in planning and developing menu items, including seasonal specials and new dishes.
   • Assist in creating and updating recipes, ensuring they meet quality and cost control standards.

5. Inventory & Supplies Management:

   • Manage inventory levels of food and kitchen supplies, ensuring adequate stock while minimizing waste.
   • Assist in ordering and receiving supplies, verifying quality and quantity upon delivery.

6. Health & Safety Compliance:

   • Ensure that all kitchen operations comply with health, safety, and hygiene regulations.
   • Monitor and enforce proper sanitation practices, including food storage and handling procedures.

7. Quality Control:

   • Conduct regular checks on food quality, including taste, temperature, and presentation.
   • Address and resolve any quality issues promptly, ensuring guest satisfaction.

8. Operational Support:

   • Support the Head Chef in managing kitchen staff schedules and ensuring adequate coverage during peak periods.
   • Step in for the Head Chef during their absence, assuming full responsibility for kitchen operations.

Qualifications:

• Minimum of 3-5 years of experience in a similar role, with a strong background in a high-volume, fast-paced kitchen environment.
• Proven leadership and team management skills, with the ability to motivate and guide kitchen staff.
• Strong knowledge of cooking techniques, food safety, and sanitation practices.
• Excellent organizational and multitasking abilities, with a keen attention to detail.
• Ability to work under pressure and maintain composure during busy service periods.
• Effective communication skills and a collaborative approach to teamwork.

Working Conditions:

• The role requires standing for extended periods, frequent bending, and lifting of heavy items.
• Flexibility in working hours, including evenings, weekends, and holidays, as required by the restaurant’s schedule.
• Ability to work in a fast-paced and dynamic environment.

CPERM22