Responsibilities
1. Assist the Head Chef in overseeing the day-to-day operations of the kitchen, ensuring that food is prepared and presented according to the restaurant’s standards.
2. Supervise and guide kitchen staff, including line cooks and kitchen assistants, ensuring they perform their tasks efficiently and effectively.
3. Manage food preparation, cooking, and presentation, ensuring consistency and quality in every dish.
4. Oversee stock levels, order supplies, and ensure proper storage and handling of ingredients to minimize waste and control costs.
5. Ensure that food safety, sanitation, and health regulations are followed in all aspects of kitchen operations.
6. Provide leadership and mentorship to junior kitchen staff, ensuring they develop their culinary skills and adhere to kitchen procedures.
7. Ensure kitchen cleanliness and organization, including proper maintenance of equipment and tools.
8. Handle customer complaints regarding food and provide timely solutions, ensuring guest satisfaction.
9. Maintain communication with front-of-house staff to ensure smooth service and timely preparation of dishes.
10. Assist in managing kitchen inventory and minimizing food waste to meet cost control targets.
11. Support in preparing and maintaining kitchen budgets, assisting in cost analysis, and achieving financial goals.
12. Step in for the Head Chef in their absence and take full responsibility for kitchen operations.
13. Help maintain a positive and motivating work environment for the entire kitchen team.
Key Requirements
14. Proven experience as a Sous Chef or in a similar culinary leadership role within a restaurant kitchen.
15. Strong knowledge of cooking techniques, food safety standards, and kitchen operations.
16. Excellent leadership, organizational, and multitasking skills.
17. Ability to manage and inspire kitchen staff, ensuring that they are motivated and work efficiently.
18. Strong communication skills to liaise with kitchen and front-of-house teams effectively.
19. Ability to work under pressure in a fast-paced environment and maintain high standards of food preparation and presentation.
20. Experience in menu creation, food costing, inventory management, and maintaining food quality.
21. Solid understanding of food safety regulations and hygiene standards.
22. Ability to handle customer complaints and resolve issues professionally and efficiently.
23. A passion for food, cooking, and culinary creativity, with a strong drive to contribute to the success of the restaurant.
24. Flexibility to work evenings, weekends, and holidays, as required by restaurant schedules.
If you’re an experienced and motivated Sous Chef ready to take your career to the next level, we’d love to hear from you!