Sous Chef

Job Overview:

As a Sous Chef, you will play a critical leadership role in the kitchen, assisting the Head Chef in overseeing kitchen operations, managing the kitchen team, and ensuring the delivery of high-quality food to guests. You will be responsible for supervising food preparation, ensuring consistency in dish quality, maintaining food safety standards, and stepping in for the Head Chef in their absence. This position requires a passion for cooking, excellent organizational skills, and the ability to lead and inspire a team.

Key Responsibilities:

Kitchen Operations:

• Assist the Head Chef in managing the day-to-day operations of the kitchen, ensuring smooth and efficient food production. Oversee the preparation, cooking, and presentation of food to meet the restaurant’s standards. Ensure that all dishes are prepared to the highest standards, focusing on quality, taste, and presentation. Help create and implement new menu items or specials, working with the Head Chef to develop innovative recipes.

Team Supervision and Leadership:

• Supervise and lead kitchen staff, including commis chefs, line cooks, and kitchen assistants, ensuring tasks are completed efficiently and to the required standard. Train and mentor junior kitchen staff, ensuring they develop their skills and understand the kitchen’s expectations. Delegate tasks and manage workloads during service to ensure timely and efficient food delivery. Provide regular feedback and guidance to the kitchen team to maintain high performance.

Food Quality and Consistency:

• Maintain consistency and quality of food preparation and presentation at all times. Conduct regular quality checks on dishes before they leave the kitchen, ensuring they meet restaurant standards. Monitor portion control and ensure that all dishes are served with the correct garnishes and in the correct quantities.

Inventory and Stock Management:

• Assist in managing inventory, ensuring all ingredients and supplies are stocked, rotated, and stored properly. Help place orders for kitchen supplies and ingredients, maintaining cost efficiency without compromising quality. Monitor stock levels and work with the Head Chef to ensure minimal waste and proper stock rotation (FIFO – First In, First Out).

Health, Safety, and Hygiene:

• Ensure compliance with food safety, hygiene, and sanitation standards in accordance with local health regulations. Oversee the cleanliness and maintenance of the kitchen, including utensils, equipment, and workstations. Ensure that all kitchen staff follow proper food handling and sanitation procedures. Regularly check kitchen equipment to ensure proper functioning and arrange for repairs as needed.

Collaboration with Front-of-House:

• Coordinate with the front-of-house team to ensure seamless service and that dishes are prepared and delivered promptly. Participate in pre-service briefings with the front-of-house team to discuss the menu, special requests, and any dietary restrictions. Maintain open communication with the service staff to ensure orders are processed accurately and on time.

Cost Control and Budgeting:

• Assist the Head Chef in managing kitchen costs, including food costs, labor costs, and wastage. Help with the development and implementation of strategies to reduce food waste and optimize resources. Monitor portion sizes and ensure that ingredients are used efficiently.

Assisting the Head Chef:

• Assist the Head Chef with menu planning, recipe creation, and cost control. Take charge of the kitchen and operations in the absence of the Head Chef. Maintain and uphold the restaurant’s overall culinary vision and ensure staff adhere to the set standards.