Duties and 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

• Oversee, 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 co-workers and customers

• Foster a climate of cooperation and respect between co-workers

• Comply with nutrition and sanitation regulations and safety standards

 

Qualifications

• Proven working 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, food safety training will be considered a MUST

 

Working conditions

The Sous Chef position requires a person to work in special working conditions.

 

Special working conditions cover a range of circumstances from regular evening and weekend work, shift work, working indoors or outdoors and working with challenging, timing schedules.

 

The Sous Chef MUST create, fill-in and continually renew the week time-schedule of your Kitchen team.

 

Collaborate with all other departments for the best results, in the best manner, in good professionalism and good faith.

 

Inform your team of all changes and ingredients of any/every plate is in the menu of the Executive Chef’s creations.

 

The Sous Chef is responsible for explaining, guiding and training the Kitchen team on all aspects of their individual jobs and responsibilities, according the Executive Chef’s standards and guidelines.

 

The Sous Chef is responsible for all final products/plates (appetizers, main course, desserts) that are produced and come out from the kitchen’s doors and must always collaborate with the Executive and Head Chef and the Restaurant manager at all times for optimum results.

 

Physical requirements

The Sous Chef’s position is a mentally and physically demanding position. You will be required to stand for extended periods of time, maybe lift heavy objects, do repetitive tasks with few breaks, and be responsible for the entire kitchen’s equipment (good use according to safety and H.A.C.C.P. standards) and the kitchen team\s methods and operations during service and also guiding, directing your kitchen team and preparing all schedules for that team.