Sous Chef

Key Responsibilities:

• Inventory Management:

  Monitoring stock levels, ordering supplies, and managing inventory to minimize waste.

• Ensuring Safety and Hygiene:

  Maintaining a clean and organized kitchen, adhering to food safety regulations and best practices.

• Operational Efficiency:

  Coordinating workflow in the kitchen, ensuring timely and efficient service.

• Supervision and Training:

  Managing and training kitchen staff, ensuring adherence to safety and quality standards.

• Food Preparation:

  Assisting in the preparation of dishes, ensuring consistency and high quality.

Skills and Qualifications:

• Strong Culinary Skills:

  Expertise in various cooking techniques and styles, with a solid understanding of food safety and hygiene.

• Leadership and Management:

  Ability to supervise and motivate kitchen staff, delegate tasks effectively.

• Communication and Interpersonal Skills:

  Ability to communicate clearly with kitchen staff, management, and potentially with front-of-house staff.

• Organizational Skills:

  Ability to manage multiple tasks simultaneously, prioritize effectively, and maintain a clean and organized workspace.

• Problem-Solving and Decision-Making:

  Ability to quickly assess and resolve issues that arise in the kitchen, adapting to unexpected situations.

• Education and Experience:

  A degree or diploma in culinary arts is preferred, along with relevant experience in a professional kitchen. Holds Person-In-Charge (PIC) Certification in Food Protection and a ServSafe Manager Certificate.