Job Description

Job Summary:The Sous Chef is the second-in-command in the kitchen, working closely with the Executive Chef to oversee kitchen operations, ensure food quality, and lead kitchen staff. The Sous Chef is responsible for managing food preparation, maintaining kitchen cleanliness, adhering to food safety guidelines, and assisting with menu creation. In the absence of the Executive Chef, the Sous Chef takes on the role of leading the team and ensuring smooth kitchen operations.Key Responsibilities:Food Preparation & Cooking:

• Assist the Executive Chef in creating and executing menus, including new dishes.
• Oversee and participate in food preparation and cooking activities, ensuring consistency, presentation, and quality.
• Manage food production for daily services, ensuring dishes are prepared in accordance with recipe standards.

Team Management:

• Supervise, train, and mentor kitchen staff, ensuring they adhere to safety, cleanliness, and cooking standards.
• Assign tasks to kitchen staff, monitor performance, and provide guidance to ensure efficient operation.
• Ensure proper communication between kitchen staff and other restaurant teams.

Inventory & Ordering:

• Help with inventory management, including tracking supplies and ingredients.
• Place orders for food, beverages, and supplies in consultation with the Executive Chef.
• Ensure kitchen stocks are maintained at appropriate levels and oversee food storage.

Quality Control & Consistency:

• Monitor the quality of dishes served, ensuring they meet restaurant standards.
• Conduct regular taste tests to ensure consistency and adherence to recipe specifications.
• Ensure timely preparation and presentation of all food items.

Health & Safety Compliance:

• Ensure the kitchen complies with all food safety regulations and cleanliness standards.
• Maintain a safe and organized kitchen environment by enforcing safety protocols, including proper handling of kitchen equipment and food products.

Leadership & Operations:

• Take charge of the kitchen in the absence of the Executive Chef, ensuring smooth service and resolving any issues that arise.
• Assist in training new kitchen staff and providing performance feedback.
• Help with the development of kitchen policies and procedures to improve efficiency.

If interested please share me your updated resume on below details
Number :- 9833142611
Mail :- muskan@zodiachrc.com

Zodiac HR