Job Brief

We are looking for a professional Sous Chef to be the second in command in our kitchen, following our Executive Chef’s specifications and guidelines. The successful candidate will employ culinary and managerial skills in order to play a critical role in maintaining and enhancing our customers’ satisfaction.

Responsibilities

Help in the preparation and design of all food menus

Produce high-quality plates both design and taste

Provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating

Ensure that the kitchen operates in a timely way that meets our quality standards

Fill in for the Executive Chef in planning and directing food preparation when necessary

Resourcefully solve any issues that arise and seize control of any problematic situation

Manage and train kitchen staff, establish working schedule and assess staff’s performance

Order supplies to stock inventory appropriately

Comply with and enforce sanitation regulations and safety standards

Maintain a positive and professional approach with coworkers and customers

Leads kitchen team in the chef's absence

Requirements

3+ years of experience as a Sous Chef

Understanding of various cooking methods, ingredients, equipment, and procedures

Solid record of kitchen and staff management

Accuracy and speed in handling emergency situations and providing solutions

Familiar with the industry’s best practices

A degree in Culinary science or related certificate would be a plus