Sous Chef
Must-have:PrincipalJunior
- Assist the Head Chef in managing the daily operations of the kitchen.
- Supervise, coordinate, and support kitchen staff during daily operations.
- Assign duties and ensure all kitchen staff complete their tasks efficiently.
- Prepare and cook food according to established recipes, standards, and procedures.
- Ensure consistency in food quality, taste, portion sizes, and presentation.
- Monitor food preparation and cooking processes to maintain company standards.
- Check the freshness and quality of ingredients before use.
- Assist with ordering, receiving, storing, and monitoring kitchen supplies.
- Monitor inventory levels and minimise food wastage.
- Ensure proper food handling, storage, hygiene, and safety procedures are followed.
- Maintain cleanliness and organisation of the kitchen and equipment.
- Train, guide, and mentor junior kitchen staff.
- Assist with staff scheduling and kitchen manpower allocation when required.
- Take charge of kitchen operations in the absence of the Head Chef.
- Assist the Head Chef with menu planning, recipe development, and new dishes when required.
- Monitor food preparation during busy periods and ensure timely service.
- Handle kitchen issues and resolve operational problems promptly.
- Ensure all kitchen equipment is properly maintained and used safely.
- Follow company policies, procedures, and workplace safety requirements.
- Perform other duties related to kitchen operations as assigned by the Head Chef or management.