The Sous Chef is a key player in the kitchen, assisting the Head Chef in managing daily operations and ensuring high-quality food preparation. This role is vital for maintaining kitchen efficiency and supporting culinary excellence to enhance customer satisfaction.
- Assist the Head Chef in menu planning and recipe development.
- Supervise kitchen staff and ensure adherence to safety standards.
- Oversee food preparation, cooking, and presentation processes.
- Manage inventory levels and order supplies as needed.
- Ensure all dishes are prepared according to quality standards.
- Train new kitchen staff on proper cooking techniques.
- Strong culinary skills with a focus on quality control.
- Excellent leadership abilities for managing kitchen teams.
- Proficient in time management to handle multiple tasks efficiently.
The Sous Chef's performance is evaluated based on maintaining high food quality standards, efficient kitchen operations, timely delivery of meals, cost control measures, and team productivity enhancement through effective training programs.
Food Quality
Consistently maintain high-quality food standards.
Kitchen Efficiency
Ensure smooth operation of all kitchen activities.
Cost Management
Control waste and manage inventory effectively.
Reports to
Head Chef
Collaborates with
Kitchen Staff, Front-of-House Team
Leads
- Commercial Kitchen Equipment
Culinary degree or equivalent experience; 3-5 years of experience in a similar role within a professional kitchen environment.
