The Sous Chef plays a crucial role in assisting the Executive Chef with the daily management of kitchen operations. This position requires a blend of culinary expertise, leadership skills, and an unwavering commitment to maintaining high standards of food quality and kitchen efficiency.

Responsibilities:

Kitchen Management:

• Support the Executive Chef in overseeing daily kitchen operations, ensuring that all tasks are completed efficiently and effectively.
• Assist in menu planning by contributing creative ideas and seasonal offerings that enhance the dining experience.

Food Preparation:

• Prepare and cook a variety of dishes, ensuring consistent quality, taste, and presentation that meet the restaurant’s standards.
• Collaborate with the Executive Chef to develop and refine recipes, ensuring all dishes are executed with precision.

Inventory Management:

• Monitor stock levels of ingredients and kitchen supplies, conducting regular inventory checks.
• Place orders with suppliers to ensure the kitchen is always adequately stocked while minimizing waste.

Quality Control:

• Regularly taste and assess dishes for flavor, presentation, and quality, making adjustments as necessary.
• Ensure all food is prepared in accordance with established recipes, presentation standards, and portion control guidelines.

Collaboration:

• Work closely with front-of-house staff to ensure seamless communication regarding menu items, special requests, and service timing.
• Address any issues that arise during service to maintain high customer satisfaction.

Cleanliness:

• Ensure that the kitchen and all cooking equipment are kept clean and organized at all times.
• Adhere to health and safety regulations, conducting regular checks to maintain a hygienic working environment.