Sous Chef

This role is responsible for supporting the Head Chef in preparing ingredients cooking dishes ensuring high standards of hygiene and cleanliness and maintaining a wellorganized kitchen environment. The Sous Chef will execute advanced cooking techniques assist in kitchen management and ensure that kitchen standards are maintained. This role serves as a steppingstone to becoming a Head Chef and is PIC in the absence of the Head Chef.

Responsibilities:

Assisting in Kitchen Operations: Support the Head Chef in daytoday kitchen operations including ingredient preparation cooking and plating dishes. Key Indicator: Efficient operation and timely meal preparation.

Quality Assurance: Ensure all dishes are prepared according to recipes and standards maintaining consistency and quality. Key Indicator: Consistent dish quality and positive guest feedback.

Team Supervision: Oversee and guide kitchen staff including Commis Chefs to ensure smooth kitchen operations and adherence to standards. Key Indicator: High team efficiency and effective task delegation.

Hygiene and Cleanliness: Ensure the kitchen is clean organized and compliant with hygiene and safety standards. Key Indicator: Regular hygiene audits and compliance with health regulations.

Inventory Management: Assist in keeping track of inventory levels minimize food waste by using ingredients efficiently and report shortages or excesses to senior chefs. Key Indicator: Accurate inventory records and reduced food waste.

Training and Development: Attend all training sessions carried out by the Training Department and demonstrate a willingness to learn new cooking techniques and methods. Key Indicator: Successful completion of training modules and practical application of new skills.

Food Safety Compliance: Adhere to food safety and sanitation guidelines and report any concerns or faults immediately to the immediate supervisor. Key Indicator: Zero incidents of food safety violations.

Guest Satisfaction: Ensure that all dishes meet the companys standards and the guests expectations addressing any concerns promptly and professionally. Key Indicator: High guest satisfaction scores and minimal complaints.

Menu Innovation: Assist the Head Chef in developing and implementing innovative and seasonal menus. Key Indicator: Successful introduction of new dishes and positive guest feedback.

Education Qualification:

• High School Diploma/ Certificate in Food/ Hospitality Diploma or equivalent qualification.
• Certificate courses (preferred but not mandatory).

Work Experience:

• Years of Experience: Overall 5 years with 1 year of experience as Sous Chef in the food & beverages industry
• Area of Experience: Food & Beverages Culinary experience.

Technical Skills (Role Specific):

• Leadership and communication skills
• Assisting with menu creation and understanding of costing
• Advanced culinary skills and creativity
• Understanding of food safety and sanitation regulations
• Strong organizational and time management skills

Remote Work :

No