Sous Chef

The Sous Chef is responsible for assisting the Executive Chef in the day-to-day operations of the kitchen. This includes preparing and serving food, managing kitchen staff, maintaining food safety and sanitation standards, and ensuring that food quality and presentation are up to the highest standards.

• Assist the Executive Chef in managing the kitchen staff, ensuring that all staff are properly trained and have the necessary knowledge to perform their duties.
• Prepare and cook food in accordance with recipes and standards set by the Executive Chef.
• Ensure that all food is prepared and cooked in a safe and hygienic manner.
• Monitor food quality and presentation to ensure that it meets the highest standards.
• Ensure that all kitchen equipment is properly maintained and in good working order.
• Monitor food costs and waste to ensure that the kitchen is operating efficiently and cost-effectively.
• Assist in the development of new menu items and recipes.
• Ensure that all health and safety regulations are adhered to at all times.
• Assist in the ordering of food and other supplies.
• Assist in the training of kitchen staff.
• Perform other duties as assigned by the Executive Chef.

• Proven experience as a Sous Chef or similar position in a professional kitchen.
• Excellent knowledge of food safety and sanitation regulations.
• Ability to work in a fast-paced environment and handle multiple tasks simultaneously.
• Excellent organizational and problem-solving skills.
• Ability to work well under pressure and in a team environment.
• Strong leadership and interpersonal skills.
• Knowledge of food costing and menu development.