Job Description

The role of a sous chef is crucial in a professional kitchen, typically reporting directly to the head chef. Here are some common roles and responsibilities of a sous chef:

• Assisting the Head Chef : Sous chefs work closely with the head chef to plan menus, create recipes, and ensure the kitchen operates efficiently.
• Supervising Kitchen Staff : They oversee the kitchen staff, including line cooks, prep cooks, and dishwashers, ensuring everyone understands their tasks and performs them effectively.
• Training and Development : Sous chefs often train new kitchen staff, ensuring they follow recipes, use equipment properly, and maintain hygiene standards.
• Quality Control : They monitor food quality at all stages of preparation, ensuring dishes meet the standards set by the head chef and the restaurant.
• Inventory and Ordering : Sous chefs may be responsible for monitoring inventory levels, ordering supplies, and ensuring stock rotation to minimize waste.
• Menu Planning and Execution : They assist in planning menus, suggesting new dishes, and ensuring all menu items are prepared correctly and on time during service.
• Kitchen Safety and Sanitation : Ensuring that the kitchen meets health and safety standards, including cleanliness, proper food storage, and safe handling practices.
• Problem Solving : Sous chefs need to be able to think quickly and resolve issues that arise in the kitchen, such as equipment malfunctions or staff shortages.
• Leadership and Motivation : They provide leadership to the kitchen team, motivating staff to perform their best during busy periods and maintaining a positive work environment.
• Administrative Tasks : This includes tasks like scheduling shifts, managing payroll, and sometimes handling administrative duties related to kitchen operations.

Job Type: Full-time

Pay: ?35,000.00 - ?45,000.00 per month

Benefits:

• Food provided

Schedule:

• Fixed shift

Experience:

• total work: 6 years (Preferred)

Work Location: In person