Sou Chef

Roles & Responsibilities

Assist the Head Chef in menu planning, ensuring seasonal and local ingredients are prioritized to create innovative dishes.
Supervise kitchen staff during service, ensuring high standards of food quality and presentation are consistently met.
Oversee food preparation processes, ensuring adherence to safety and sanitation regulations to maintain a clean kitchen environment.
Train and mentor junior kitchen staff, fostering a collaborative atmosphere that encourages skill development and creativity.
Manage inventory and food costs, implementing strategies to minimize waste while maintaining profitability.
Assist in sourcing and ordering ingredients from local suppliers, building strong relationships to secure the best products.
Participate in daily line cooking, demonstrating technical skills and efficiency during peak service hours.
Collaborate with the Head Chef to develop and test new recipes, keeping the menu fresh and exciting for guests.
Maintain kitchen equipment, ensuring all tools are in good working order to support a safe and efficient cooking environment.
Implement and follow standard operating procedures, ensuring consistency in food quality and service across all shifts.

Desired Candidate Profile

Any Nationality

Intermediate School

Any

Culinary degree or equivalent certification required, demonstrating formal training in cooking techniques and kitchen management.
A minimum of 3 years of progressive experience in a professional kitchen, showcasing a strong background in various cooking styles.
Previous experience in a sous chef role preferred, indicating familiarity with kitchen operations and team leadership.
Knowledge of food safety regulations and best practices, ensuring compliance and a safe dining experience for patrons.
Ability to work flexible hours, including nights and weekends, to meet the demands of the hospitality industry.
Strong culinary skills, with a passion for creating dishes that highlight fresh, seasonal ingredients.
Excellent communication skills, enabling effective collaboration with kitchen staff and front-of-house teams.
Demonstrated leadership qualities, with the ability to inspire and motivate a diverse kitchen team.
Strong organizational skills, allowing for efficient multitasking in a fast-paced kitchen environment.
Physical stamina and the ability to work in a high-pressure setting, managing the demands of a busy kitchen during peak hours.