Food Preparation and Cooking:

• Assist the head chef in planning and executing menus, recipes, and culinary creations, ensuring adherence to quality standards, portion sizes, and presentation guidelines.
• Prepare and cook a variety of dishes, including appetizers, entrees, and desserts, following recipes, cooking techniques, and safety protocols.

Kitchen Management:

• Supervise and coordinate kitchen staff, including cooks, prep cooks, and kitchen assistants, delegating tasks, and overseeing food production to meet service requirements.
• Monitor inventory levels, food supplies, and kitchen equipment, coordinating with suppliers and vendors to ensure timely delivery and quality ingredients.

Quality Control:

• Conduct quality inspections of food products, ingredients, and finished dishes, ensuring taste, texture, and appearance meet established standards and customer expectations.
• Address any issues or inconsistencies in food preparation or presentation promptly, implementing corrective measures as needed to maintain quality and consistency.

Training and Development:

• Train kitchen staff on proper food handling techniques, cooking methods, sanitation practices, and safety protocols, promoting a culture of excellence and continuous improvement.
• Provide mentorship, feedback, and guidance to junior chefs and kitchen apprentices, fostering their professional growth and development within the culinary industry.

Menu Development and Innovation:

• Collaborate with the head chef and culinary team to develop new menu items, seasonal specials, and innovative culinary concepts, incorporating market trends, dietary preferences, and guest feedback.
• Experiment with new ingredients, flavors, and cooking techniques to enhance menu offerings and differentiate the restaurant's culinary offerings in the competitive market.

Qualifications

• Culinary degree or equivalent culinary training from a reputable institution is preferred, along with proven experience working in a professional kitchen environment.
• Strong culinary skills and knowledge of various cuisines, cooking techniques, and food presentation methods, with a passion for creating memorable dining experiences.
• Leadership abilities and previous experience supervising kitchen staff, managing food production, and maintaining kitchen operations in a high-volume restaurant setting.
• Understanding of food safety regulations, sanitation practices, and HACCP principles, ensuring compliance with health and safety standards in food handling and preparation.
• Excellent communication skills and the ability to work collaboratively with kitchen staff, front-of-house teams, and management to achieve culinary objectives and guest satisfaction goals.
• Adaptability and resilience to work under pressure in a fast-paced kitchen environment, multitasking, and prioritizing tasks to meet service deadlines and maintain kitchen efficiency.
• Creativity, innovation, and a commitment to culinary excellence, with a focus on delivering exceptional dining experiences and delighting guests with memorable flavors and presentations.

The Sous Chef position requires a talented and experienced culinary professional who can support the head chef in managing kitchen operations, leading kitchen staff, and delivering exceptional culinary experiences to restaurant guests. They must possess culinary expertise, leadership skills, and a passion for excellence to thrive in this challenging and rewarding role.