Sous Chef

Description

Summary: The Sous Chef assists the Executive Chef in managing kitchen operations, supervising staff, ensuring food safety, and maintaining high culinary standards. Highlights: 1. Opportunity for leadership in managing kitchen operations 2. Key role in menu development and staff training 3. Ensuring highest quality and consistency of dishes **SUMMARY** =========== The Sous Chef assists the Executive Chef in managing the kitchen's daily operations, ensuring that food is prepared and presented to the highest standards. This role involves supervising kitchen staff, ensuring food safety compliance, and maintaining efficient kitchen operations in the absence of the Executive Chef. The Sous Chef plays a key role in menu development, training staff, and ensuring the quality of all dishes. **KEY RESPONSIBILITIES** * Assist the Executive Chef in overseeing kitchen operations, ensuring smooth and efficient service. * Supervise and train kitchen staff, ensuring they follow recipes and preparation standards. * Ensure that all dishes are prepared to the highest quality and consistency. * Collaborate in creating and updating menu items, considering seasonal ingredients and guest preferences. * Oversee the preparation of ingredients and ensure proper storage and labeling of food products. * Maintain a clean, safe, and organized kitchen environment in compliance with food safety and hygiene regulations. * Monitor stock levels, assist in inventory management, and place orders as needed. * Assist in managing food costs and minimizing waste. * Step in to lead the kitchen in the absence of the Executive Chef. * Ensure kitchen equipment is maintained in good working condition. * Provide feedback on performance and support the development of kitchen staff. * To ensure the team are correctly dressed and adhere to highest hygiene standards. * Plan and execute special events, catering services, and private dining experiences. * Ensure the team dispose of rubbish into correct area and to maintain standards of cleanliness in these areas. * Collaborate with the F\&B team to ensure smooth food delivery. **Experience Needed** --------------------- **BACKGROUND** ============== * Minimum of 2\-3 years of experience as a Junior Sous Chef within a similar type of hotel / F\&B outlet, or Chef De Partie in a larger operating within same guest segmentation. * Bachelor’s degree in culinary arts or similar field. * Knowledge of food safety and hygiene standards and regulations. **Required Skills** ------------------- ### **Soft skills** Problem Solving, Delegation, Communication, Leadership ### **General skills** Culinary creativity **Optional Skills** ------------------- ### **Soft skills** Time Management, Flexibility, Driving Results ### **General skills** commercial awareness, Attention to Detail **Values** ---------- Integrity, Accountability, Fun, Care, Inclusion **Benefits** ------------ Staff accommodation, Staff transportation, Learning \& development programmes, Career development, Length of service benefits