Sous Chef

Responsibilities

Assists the Head Chef in carrying out all aspects of the kitchen’s day-to-day operations that precludes the management of food hygiene and safety, enforcing performance and quality standards, and monitoring to ensure attainment of these goals

Helps control and direct the food preparation process efficiently and professionally

Ensures that the kitchen runs on schedule and that food and related services are of a high grade

Supports the Head Chef in planning and coordinating tasks while keeping labor expenses in mind

Helps create meals using new or current culinary inventions or as the business prescribes

Approves and polishes dishes before they are delivered and served to customers

Produces quality menu that could change seasonally as the business requires

Places equipment, tools or ingredient orders in response to possible detected shortfalls

When directed by the Head Chef, hires, manages, trains and educates kitchen workers to be par with the highest possible culinary standards

Follows and strictly implements all food and sanitary rules as well as safety guidelines

Assists in the preparation of duty rotas for kitchen staff to provide appropriate coverage at all times while accounting for the seasonality of the business and keeping overtime to the minimum

If and when directed by the Head Chef, keeps recipe files in excellent condition and up-to-date

Qualifications & Requirements

Associate or Bachelor’s Degree in Culinary Arts or Science, Business, or relevant fields

Three (3) years of experience as a sous chef

Completed the WSQ Basic Food Hygiene Course – Food Safety Course Levels 1 and 2

Updated in control of substances hazardous to health (COSHH) regulations or hazard analysis critical control point (HACCP) methods

Completed the WSQ Basic Food Hygiene Course – Food Safety Course Levels 1 and 2

Quick in picking up concepts and possesses good logical and analytical problem-solving skills

Able to grasp business requirements and processes

Good understanding of computer software such as POS, restaurant management system, and Microsoft Office

Service oriented, meticulous, attention to detail

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