SOUS CHEF

Responsibilities (Key Result Areas & Activities)

• Collaborating with the Head Chef to develop and plan menus.
• Overseeing and managing all kitchen operations, including food preparation, cooking, and plating.
• Managing and training kitchen staff, including chef de partie and kitchen assistants.
• Ensuring that all food is cooked and presented to the required standard and Specifications.
• Monitoring food wastage and implementing strategies to reduce waste.
• Ordering and managing the stock levels for the kitchen, including food, supplies, and equipment.
• Ensuring that all food is stored correctly, with proper labeling and rotation procedures.
• Maintaining a clean and organized kitchen environment, ensuring that all health and safety standards are met.
• Assisting with the creation of new menu items and specials.
• Contributing to the achievement of financial targets, such as food cost percentage and labor cost percentage.

Required to - KNOW (Skills, Knowledge & Behavior)

• Diploma or degree in Culinary Arts or related field.
• 5-10 years of experience in similar role within a professional kitchen.
• Excellent cooking skills, with the ability to prepare and cook food to a high standard.
• Strong leadership and communication skills, with the ability to train and manage chefs and kitchen assistants.
• Good knowledge of food safety and hygiene standards operations procedure.
• Ability to work under pressure and in a fast-paced environment.
• Flexibility to work evenings, weekends, and holidays as required.
• Good organizational and time management skills.
• Ability to work collaboratively as part of a team.
• Creativity and a passion for food and cooking.