Job Description

A sous chef is a crucial position in a kitchen, working directly under the head chef or executive chef. The role involves a combination of culinary skills, leadership, and management abilities. The specific duties and responsibilities of a sous chef may vary depending on the size and type of the kitchen, but generally, they include the following:

Assisting the Head Chef: Collaborate with the head chef in planning and creating menus.
Contribute to menu development by suggesting new dishes, techniques, or ingredients.
Ensure that all dishes meet the quality standards set by the head chef.

Kitchen Management: Oversee and coordinate the day-to-day operations of the kitchen.
Supervise and train kitchen staff, ensuring they adhere to established recipes, techniques, and hygiene standards.
Monitor inventory levels and place orders for ingredients as needed.

Food Preparation: Participate in food preparation, cooking, and presentation.
Ensure that all food is prepared in a timely and consistent manner.
Monitor and maintain the quality of food products.

Quality Control: Inspect and taste dishes for quality and adherence to recipes before they are served.
Address and resolve any issues related to food quality or kitchen efficiency.

Safety and Sanitation: Enforce strict hygiene and sanitation standards in the kitchen.
Train staff on proper food handling and safety procedures.
Ensure that kitchen equipment is properly maintained.

Menu Development: Contribute to the creation of new dishes or variations to keep the menu fresh and appealing.
Experiment with new ingredients and cooking techniques.

Collaboration: Work closely with the kitchen team and other departments, such as front-of-house staff, to ensure smooth operations.
Collaborate with suppliers to source high-quality ingredients.

Leadership: Provide leadership and support to the kitchen staff.
Motivate and encourage the team to maintain high standards of performance.

Problem Solving: Address any issues or conflicts within the kitchen promptly.
Troubleshoot and find solutions to problems that may arise during service.

Adherence to Regulations: Ensure compliance with health and safety regulations, as well as food hygiene standards.
Keep up-to-date with industry trends, regulations, and best practices.

A sous chef plays a critical role in the overall success of a kitchen, supporting the head chef in creating a positive and efficient culinary environment. They need to possess strong culinary skills, leadership qualities, and the ability to work under pressure.

Grills,Indian,Arabic Preferred.

Job Type: Full-time

Pay: ?40,000.00 - ?45,000.00 per month

Benefits:

• Food provided
• Paid time off

Schedule:

• Day shift
• Night shift
• Rotational shift

Supplemental pay types:

• Commission pay
• Performance bonus