Works alongside head chef to manage daily kitchen activities, including overseeing staff, aiding with menu preparation, ensuring food quality and freshness, and monitoring ordering and stocking.
Provides meal quality and consistency by following designated recipes.
Sous Chef Job Duties :
Leads kitchen team in chef’s absence
Provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating
Oversees and organizes kitchen stock and ingredients
Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance
Keeps cooking stations stocked, especially before and during prime operation hours
Hires and trains new kitchen employees to restaurant and kitchen standards
Manages food and product ordering by keeping detailed records and minimizes waste, plus works with existing systems to improve waste reduction and manage budgetary concerns
Supervises all food preparation and presentation to ensure quality and restaurant standards
Works with head chef to maintain kitchen organization, staff ability, and training opportunities
Verifies that food storage units all meet standards and are consistently well-managed
Sous Chef Skills and Qualifications :
Formal Culinary Training, Previous Restaurant Experience, Extensive Food and Beverage Knowledge, Restaurant Industry Knowledge, Strong Organizational Skills, Attention to Detail, Knowledge of Restaurant Regulations, Leadership, Management, Positivity, Ability to Work Under Pressure, Self-Motivated, Creative Problem-Solving Skills, Strong Verbal and Written Communication Skills, Exceptional Customer-Service Skills
Diploma / Degree in related field
Strong knowledge of cooking methods, kitchen equipment, and best practices.
Good understanding of MS Office and restaurant software programs.
Teamwork-oriented with outstanding leadership abilities.
Excellent communication and interpersonal skills.