Position Overview: The Sous Chef will assist the Executive Chef in managing kitchen operations, leading the culinary team, and ensuring the highest standards of food quality and presentation. This role requires creativity, strong leadership skills, and a passion for culinary excellence.
Key Responsibilities:
- Kitchen Management: Assist the Executive Chef in overseeing daily kitchen operations, ensuring efficient workflow and adherence to quality standards.
- Menu Development: Collaborate in the creation and execution of seasonal menus, incorporating fresh ingredients and innovative cooking techniques.
- Team Leadership: Supervise and mentor kitchen staff, providing guidance and training to ensure high performance and skill development.
- Food Preparation: Prepare and cook a variety of dishes according to restaurant standards, ensuring consistency in flavor and presentation.
- Quality Control: Monitor food quality and presentation, conducting regular tastings and inspections to maintain the restaurant's high standards.
- Inventory Management: Assist in managing inventory, ordering supplies, and controlling food costs to minimize waste and maximize profitability.
- Health and Safety Compliance: Ensure compliance with health and safety regulations, maintaining a clean and organized kitchen environment.
- Collaboration: Work closely with front-of-house staff to coordinate service and accommodate special requests from guests.
