Job Title: Sous Chef
Reports to: Head Chef
Department: Kitchen
JOB SUMMARY:
A sous chef will be a key member of a restaurant kitchen assisting Head Chef in managing kitchen operations, overseeing food preparation, training staff, maintaining quality standards, and ensuring smooth service by delegating tasks and supervising line cooks, essentially acting as the second in command within the kitchen.
ESSENTIAL DUTIES AND RESPONSIBILITIES
- Food preparation: Actively participate in cooking dishes, ensuring consistency and quality according to established recipes.
- Staff supervision: Manage and train kitchen staff including line cooks and prep cooks, assigning tasks and monitoring performance.
- Menu development: Contribute to menu planning, suggesting new dishes and variations, and ensuring food cost control.
- Inventory management: Monitor food inventory levels, place orders for supplies, and minimize waste.
- Quality control: Inspect food quality, maintain hygiene standards in the kitchen, and ensure adherence to food safety regulations.
- Shift management: Lead the kitchen during specific shifts, ensuring efficient workflow and timely food service.
- Administrative tasks: Handle paperwork including staff scheduling, reports, and inventory logs.
SKILLS AND RESPONSIBILITIES
- Culinary expertise: Strong cooking skills with knowledge of various techniques and cuisines
- Leadership abilities: Ability to motivate and manage a team effectively
- Communication skills: Clear communication with both kitchen staff and other departments
- Attention to detail: Maintaining high standards of food presentation and quality
- Problem-solving skills: Ability to quickly address issues that arise in the kitchen
- Adaptability: Working well under pressure and managing changing demands
PROFESSIONAL QUALIFICATION AND EXPERIENCE
- Diploma or Certificate in Culinary Arts from a recognized institution, at least 3-5 years of experience in a kitchen environment
- Strong leadership and management skills
- Excellent knowledge of food safety and hygiene practices
- Proficiency in recipe development and the ability to train and supervise a kitchen team
- Prior experience in a high-volume, luxury hotel or restaurant setting
WORKING CONDITIONS:
Fast-paced environment, with frequent interactions with customers and staff in any selected outlets.
Flexibility in work hours, including evenings, weekends, and holidays, based on business needs.
The role may require standing for long periods and working in a physically demanding environment.
How to Apply
Interested candidates are encouraged to submit their applications to [email protected] with a copy to [email protected]. Please include your CV, cover letter, and all relevant personal and professional documents.
