A sous chef is the second-in-command to the executive chef, responsible for overseeing kitchen operations, staff, and food preparation to ensure quality and efficiency. Key duties include assisting with menu development and costing, managing inventory and ordering supplies, training and scheduling kitchen staff, maintaining food safety standards, and stepping in for the executive chef when needed. Key Responsibilities

• Supervision:Lead and supervise the kitchen staff, including line cooks and prep cooks, delegating tasks and ensuring smooth workflow.
• Food Preparation:Prepare dishes, train staff on recipes and cooking techniques, and ensure food meets quality and presentation standards.
• Menu Management:Assist the executive chef in developing new menu items, testing recipes, and managing food costs.
• Inventory and Ordering:Track food and supply inventory, order new ingredients from suppliers, and ensure the kitchen has necessary tools and equipment.
• Staff Management:Schedule staff shifts, resolve conflicts, and hire and train new kitchen employees to meet the kitchen's needs.
• Kitchen Operations:Maintain a safe, clean, and sanitary work environment, ensuring compliance with food safety regulations.
• Leadership:Act as a trusted right-hand to the executive chef, making decisions, problem-solving, and representing the executive chef in their absence.

Qualifications:

• Have a thorough knowledge of culinary and presentation.
• Passionate in cooking with a proven ability to follow recipes and instructions accurately.
• Must possess at least a Bachelor's /College Degree Graduate of Culinary Arts, Food & Beverage Services Management or equivalent.
• At least 3 years of working experience in Central Kitchen of Hotels, Restaurant and Commissary in the food line.
• Preferably with extensive experience as Sous Chef
• Advanced cooking skills
• Computer literacy; working knowledge on quality systems and food safety is a must have.