Sous Chef

Hospitality and tourism

The sous chef is a specialist who helps the head chef in leading the kitchen staff. They are responsible for creating food and drink menus and preparing a large variety of dishes. Sous chefs should have previous experience in a kitchen and be familiar with different methods of cooking food and preparing drinks.

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Description

We are looking for a professional Sous Chef to be the second in command in our kitchen, following our Executive Chef’s specifications and guidelines. The successful candidate will employ its culinary and managerial skills in order to play a critical role in maintaining and enhancing our customers’ satisfaction.

Responsibilities

Help in the preparation and design of all food and drinks menus
Produce high quality plates both design and taste wise
Ensure that the kitchen operates in a timely way that meets our quality standards
Fill in for the Executive Chef in planning and directing food preparation when necessary
Resourcefully solve any issues that arise and seize control of any problematic situation
Manage and train kitchen staff, establish working schedule and assess staff’s performance
Order supplies to stock inventory appropriately
Comply with and enforce sanitation regulations and safety standards
Maintain a positive and professional approach with coworkers and customers

Requirements

X+ years of experience as a Sous Chef
Understanding of various cooking methods, ingredients, equipment and procedures
Excellent record of kitchen and staff management
Accuracy and speed in handling emergency situations and providing solutions
Familiar with industry’s best practices
Working knowledge of various computer software programs (MS Office, restaurant management software, POS)
BS degree in Culinary science or related certificate would be a plus