Sous Chef

Overview

The Sous Chef assists the Head Chef in managing kitchen operations, supervising staff, and ensuring the preparation of high-quality dishes. They play a key role in maintaining kitchen efficiency, safety, and cleanliness while supporting the development of menu items and training team members.

• Assist the Head Chef in planning and executing menus.
• Supervise kitchen staff and ensure proper food preparation and presentation.
• Monitor food quality and consistency.
• Ensure adherence to all health and safety regulations.
• Manage inventory, order supplies, and control food costs.
• Train and mentor kitchen staff to maintain high standards.
• Assist in scheduling staff shifts and managing workload.
• Maintain cleanliness and sanitation standards in the kitchen.
• Handle customer complaints or special requests when necessary.
• Support in creating a positive and efficient work environment.

• Proven experience as a Sous Chef or similar role.
• Culinary degree or equivalent certification preferred.
• Knowledge of culinary techniques, food safety, and sanitation standards.
• Strong leadership and communication skills.
• Ability to work under pressure and in a fast-paced environment.
• Creativity and passion for culinary arts.