SOUS CHEFF

Responsibilities:

1. Kitchen Operations Management:

   • Assist the Head Chef in planning and organizing kitchen operations, including menu planning, food preparation, and cooking schedules.
   • Ensure smooth workflow and efficient utilization of kitchen resources to meet production targets.

2. Food Preparation and Cooking:

   • Supervise and coordinate the activities of kitchen staff, including cooks, chefs, and kitchen assistants, to ensure timely and accurate food preparation.
   • Monitor food quality, taste, and presentation to ensure consistency and adherence to standards.

3. Menu Development:

   • Collaborate with the Head Chef and culinary team in developing menus, creating new dishes, and incorporating seasonal ingredients.
   • Assist in recipe development, portion control, and cost management to optimize menu offerings.

4. Staff Training and Development:

   • Train new kitchen staff on food preparation techniques, cooking methods, and kitchen procedures.
   • Provide ongoing coaching and feedback to enhance the skills and performance of kitchen team members.

5. Quality Control and Hygiene:

   • Maintain high standards of food hygiene, safety, and sanitation in accordance with regulatory requirements and best practices.
   • Conduct regular inspections of kitchen equipment, utensils, and work areas to ensure cleanliness and compliance.

6. Inventory Management:

   • Assist in managing kitchen inventory, including ordering ingredients, monitoring stock levels, and minimizing food wastage.
   • Coordinate with suppliers to ensure timely delivery of fresh and high-quality ingredients.

7. Cost Control:

   • Monitor food costs, portion sizes, and waste levels to control expenses and maximize profitability.
   • Identify opportunities for cost-saving measures and efficiency improvements in kitchen operations.

8. Menu Execution and Service:

   • Ensure efficient execution of menu items during service hours, including coordinating timing and plating with kitchen staff.
   • Address any customer feedback or complaints related to food quality or service promptly and professionally.

9. Health and Safety Compliance:

   • Enforce kitchen safety protocols and procedures to prevent accidents, injuries, and foodborne illnesses.
   • Conduct regular training sessions on food safety practices and emergency procedures for kitchen staff.

Education

Diploma or degree in Culinary Arts, Hospitality Management, or related field.

Requirements

1.        Proven experience as a Sous Chef or Senior Chef de Partie in a high-volume kitchen environment

2.       Strong leadership and interpersonal skills.

3.        Excellent culinary skills and creativity in menu development.

4.       Knowledge of food safety regulations and sanitation practices.

5.       Ability to work well under pressure and multitask effectively.

6.       Proficiency in kitchen management software and Microsoft Office applications.

Working Conditions

1.        Variable working hours, including weekends, evenings, and holidays.

2.       Exposure to heat, steam, and potentially hazardous kitchen equipment.

3.        Collaboration with kitchen staff, supervisors, and other departments within the hospital.