Sous Chef

Sous Chef (Hotside Management)
- Overseeing the team responsible for hot food preparation to maintain quality and consistency.
- Managing hotside stations to ensure efficient service during peak hours.
- Ensuring adherence to food safety and hygiene standards, including temperature control and ingredient preparation.
- Collaborating with Head Chef on menu development and recipe adjustments for innovative dishes.
- Training and mentoring junior chefs and kitchen staff on hotside techniques.
- Managing inventory for hotside operations to maintain adequate stock levels and timely ordering.
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; Requirements:-  


-Culinary Experience: Proven experience as a Sous Chef or in a similar role, ideally in managing the hotside in a high-volume kitchen environment.


-Education/Certification: A diploma or degree in Culinary Arts or a related field is preferred. Food safety certification (e.g., ServSafe or HACCP) is often required.


-Hot Kitchen Expertise: Strong knowledge of cooking methods, techniques, and kitchen equipment used on the hotside (e.g., grilling, sautéing, roasting, frying).


-Leadership Skills: Demonstrated ability to lead, supervise, and train a kitchen team, fostering a positive and efficient working environment.


-Menu Development: Experience in contributing to menu design, including the creation and refinement of hot dishes.


-Time Management: Ability to manage time efficiently, especially during peak service times, ensuring smooth kitchen operations.


-Attention to Detail: Strong eye for detail, ensuring food presentation, portion control, and taste meet the establishment's high standards.