We are looking for a professional Sous Chef to be the second in command in our kitchen, following our Executive Chef’s specifications and guidelines. The successful candidate will employ its culinary and managerial skills in order to play a critical role in maintaining and enhancing our customers’ satisfaction.
Sous Chef Job Responsibilities:
Directs food preparation and collaborates with the executive chef.
Helps in the design of food and drink menus.
Produces high quality plates, including both design and taste.
Oversees and supervises kitchen staff.
Assists with menu planning, inventory, and management of supplies.
Ensures that food is top quality and that the kitchen is in good condition.
Keeps stations clean and complies with food safety standards.
Offers suggestions and creative ideas that can improve upon the kitchen’s performance.
Prepare food properly.
Schedules staff shifts.
Trains new employees.
Orders food supplies.
Monitors and maintains kitchen equipment.
Solves problems that arise and seizes control of issues in the kitchen.
Sous Chef Skills / Qualifications:
Knowledge of various cooking methods, ingredients, and procedures
Management skills
Familiarity with industry’s best practices
Leadership
Creativity
Hand-eye coordination
Time-management skills
Decision making
Handles pressure
Deals with uncertainty
Education and Experience Requirements:
High school diploma or equivalent
Formal culinary training can be helpful
Kitchen experience