Sous Chef

PURPOSE

OF JOB : As the

second-in-command in the kitchen, the sous chef supports the head chef and

supervises the kitchen staff.

RESPONSIBILITIES : Assisting

the Head Chef : The sous chef works closely with the head chef to develop menus,

create recipes, and plan daily specials. They collaborate on designing the

overall culinary vision for the establishment.

Supervising

Kitchen Operations : The sous chef oversees the day-to-day operations in the

kitchen. This includes coordinating and delegating tasks to the kitchen staff,

ensuring smooth workflow, and maintaining high standards of food quality,

taste, and presentation.

Training

and Managing Staff : The sous chef plays a crucial role in training and

developing the kitchen staff. They provide guidance, instructions, and support

to the team members, ensuring that they adhere to food safety and hygiene

standards, and maintain consistency in food preparation.

Food

Preparation and Cooking : The sous chef actively participates in food

preparation and cooking. They are skilled in various culinary techniques and

are responsible for preparing complex dishes, sauces, and garnishes. The sous

chef ensures that all dishes leaving the kitchen are cooked to perfection and

meet the establishment's standards.

Inventory

Management : The sous chef assists in inventory management, including monitoring

stock levels, ordering ingredients, and ensuring proper storage and rotation of

perishable items. They help in controlling food costs and minimizing waste.

Menu

Development : The sous chef collaborates with the head chef in creating new

dishes, developing menus, and planning seasonal or special event menus. They

may also contribute to menu engineering and pricing decisions.

Quality

Control and Presentation : The sous chef ensures that all dishes meet quality

standards and are visually appealing. They pay attention to details such as

portion sizes, plating techniques, and food presentation to maintain

consistency and enhance the dining experience.

Maintaining

Hygiene and Safety Standards : The sous chef enforces strict adherence to food

safety regulations, sanitation guidelines, and kitchen cleanliness. They lead

by example and ensure that all staff members follow proper hygiene practices.

Handling

Pressure and Problem Solving : The sous chef thrives in high-pressure

environments and is adept at multitasking. They troubleshoot any kitchen

issues, resolve conflicts, and make quick decisions to maintain smooth

operations during busy periods.