A Sous Chef assists the Head Chef in managing kitchen operations, from food preparation and menu planning to staff training and inventory management. Acting as second-in-command, the Sous Chef handles chef responsibilities, supervises kitchen staff, and ensures smooth operations, especially when the Head Chef is absent. Duties include staff scheduling, stock control, ordering and receiving goods, and coordinating with other food and beverage leaders. This role demands attention to detail and a strong sense of responsibility to uphold the kitchen's standards in food preparation, storage, and service.
Duties & Responsibilities:
Oversees production and preparation of culinary items.
Ensure all dishes (presentation, taste, portioning, etc) meets the set standards before leaving the pass.
Maintains food handling and sanitation standards.
Ensures employees keep their work areas clean, neat, and organised.
Ensure that all associates comply with the stipulated grooming, hygiene, and uniform standards.
Checks the quality of raw and cooked food products to ensure that standards are met.
Ensures completion of assigned duties.
Works with Restaurant and Front of House departments to coordinate service and timing of events and meals.
Assists in dish creation and presentation.
Leads shifts while personally preparing food items and executing requests based on required specifications.
Develop and maintain positive working relationships with others.
Support team to reach common goals.
Listen and respond appropriately to the concerns of other employees.
Help troubleshoot any kitchen issues that may arise.
Constantly keep oneself up to date with industry knowledge and proactively try to improve one's work-related skills.
Identify and ensure oneself and fellow colleagues utilise available learning & development resources to develop skills and perform their job efficiently and effectively.
Delegate duties as required to ensure the efficient functioning of the department and maintain effective follow up on those duties.
Serve as a role model.
Run day to day kitchen operation in the absence of the head chef.
Assigning and delegating tasks accordingly to team members to ensure operation runs at the level of maximum efficiency.
Training and developing team members to improve on technique, knowledge, planning, and organizational skills in order to strengthen the standards of the team as a whole.#J-18808-Ljbffr