ASousChefactsasthesecond-in-command,overseeingdailykitchenoperations,managingthebrigade,andensuringhigh-qualityfoodproduction.Keydutiesincludeassistingwithmenudevelopment,inventorycontrol,andenforcinghealth,safety,andsanitationstandards.Theymustpossessstrongleadership,culinaryskills,andabilitytoleadintheHeadChef'sabsence.
KeyResponsibilities
KitchenOperations: Supervisinganddirectingthefoodpreparationprocessandensuringalldishesmeetrestaurantstandards.
Leadership: Training,mentoring,andschedulingkitchenstaff(brigade).
Management: DeputisingfortheHeadChef,assistingwithordering,inventorymanagement,andfoodcostcontrol.
CulinaryDevelopment: Assistingwithcreatingnewdishesandmenuitems.
Compliance: Ensuringstrictadherencetofoodsafety,hygiene,andHACCPregulations.
RequiredSkillsandQualifications
Experience: ProvenexperienceasaSousCheforaseniorChefdePartierole.
Skills: Strongcookingtechniques,leadershipabilities,andorganizationalskills.
Knowledge: Comprehensiveunderstandingoffoodhygieneandsafetystandards.
Education: Culinaryartsdiplomaordegreeisoftenpreferred,butnotalwaysrequired.
Working40hoursaweek5outof7days (Tuesday and Wednesday off, and every other sunday)
Goodworkinghours
TPBN1_UKCT