Sous Chef

Job Summary

The Sous Chef assists in overseeing all aspects of kitchen operations, including food preparation, cooking, and presentation. They are responsible for maintaining high culinary standards, ensuring the quality and consistency of dishes, and adhering to food safety and sanitation regulations. Additionally, Sous Chefs may assist in menu planning, recipe development, and inventory management. They also supervise kitchen staff, delegate tasks, and provide training and guidance to ensure efficient and effective kitchen operations.

Job Responsibilities

• Leads in cooking and preparing meals, including checking food quality and overseeing cooking techniques.
• Assists in designing / helping the Executive Chef in developing food and drink menus and ensures alignment of budgets.
• Ensures the kitchen meets high standards of quality and completes food hygiene documents to comply with the law and writes environmental health reports when necessary.
• Supervises and inspects all preparation and cooking equipment on a regular basis to ensure that they are kept clean, sanitary, and in perfect operating order.
• Ensures that food products, presentation, and plating are of the highest quality, and are prepared to serve in a timely manner.
• Leads in ordering supplies and negotiating with suppliers as well as managing inventory and keeping control of stock.
• Ensures that all culinary operations manuals are prepared and updated.
• Assures adherence to all standards of food quality, preparation, recipes, and presentation in conjunction with the specifications.
• Monitors holding and storage operations, stocking and food rotation, and guarantees food service sanitation standards are met.
• Additional responsibilities (per assignment).

Job Knowledge & Skills

Job Experience

Minimum 8 year(s) working experience, 5 year(s) relevant working experience, 2 year(s) GCC is a plus.

Competencies

Education

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