SOUS CHEF
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Key skills for this role
About the Role
Hot n Cool is seeking an experienced Sous Chef to manage hot kitchen operations, ensuring high-quality food production and operational efficiency. The role involves supervising the kitchen team, maintaining food safety standards, and assisting with menu planning.
Key Skills for This Role
Responsibilities
- Assist the Head Chef in managing the hot kitchen, including team supervision, scheduling, and workflow
- Ensure all dishes are prepared to the highest standard in taste, presentation, and consistency
- Monitor portion control, waste management, and inventory of hot kitchen ingredients
- Oversee preparation and cooking of soups, sauces, meats, poultry, seafood, vegetables, and other hot dishes
- Train, mentor, and develop junior chefs and kitchen staff in hot section operations
- Innovate and assist in menu planning for hot section offerings
- Maintain the highest standards of food hygiene and safety, adhering to local health regulations
- Conduct regular checks on kitchen equipment and report any maintenance requirements
- Ensure compliance with company recipes, portion sizes, and plating standards
- Supervise and motivate the hot kitchen team, fostering teamwork, discipline, and efficiency
Requirements
- Culinary degree or relevant certification preferred
- Minimum 5 years of experience in a hot kitchen environment as a Sous Chef
- Proven experience in fine dining, hotel, or high volume restaurant operations
- Strong knowledge of hot kitchen techniques, ingredients, and modern cooking methods
- Excellent leadership, team management, and organizational skills
- Ability to work under pressure in a fast paced environment
- Understanding of food safety standards and kitchen hygiene regulations
- Willingness to work flexible hours, including evenings, weekends, and holidays
Full Job Posting
Job Summary
- Responsible for managing the hot kitchen operations, ensuring high quality food production, and maintaining operational efficiency.
- Role supports the Head Chef in planning, supervising, and executing daily culinary operations while upholding food safety, hygiene, and presentation standards.
Key Responsibilities
- Assist the Head Chef in managing the hot kitchen, including team supervision, scheduling, and workflow.
- Ensure all dishes are prepared to the highest standard in taste, presentation, and consistency.
- Monitor portion control, waste management, and inventory of hot kitchen ingredients.
- Maintain proper storage, rotation, and usage of ingredients to minimize spoilage.
- Oversee preparation and cooking of soups, sauces, meats, poultry, seafood, vegetables, and other hot dishes.
- Ensure timely delivery of all hot kitchen dishes during service.
- Train, mentor, and develop junior chefs and kitchen staff in hot section operations.
- Innovate and assist in menu planning for hot section offerings.
- Maintain the highest standards of food hygiene and safety, adhering to local health regulations.
- Conduct regular checks on kitchen equipment and report any maintenance requirements.
- Ensure compliance with company recipes, portion sizes, and plating standards.
- Supervise and motivate the hot kitchen team, fostering teamwork, discipline, and efficiency.
Qualification, Experience & Knowledge
- Culinary degree or relevant certification preferred.
- Minimum 5 years of experience in a hot kitchen environment as a Sous Chef.
- Proven experience in fine dining, hotel, or high volume restaurant operations.
- Strong knowledge of hot kitchen techniques, ingredients, and modern cooking methods.
- Excellent leadership, team management, and organizational skills.
- Ability to work under pressure in a fast paced environment.
- Understanding of food safety standards and kitchen hygiene regulations.
- Passion for culinary excellence and creativity.
- Strong decision making and problem solving abilities.
- Ability to train and inspire a diverse kitchen team.
- High level of discipline, professionalism, and reliability.
- Willingness to work flexible hours, including evenings, weekends, and holidays.
Job Type
- Full time
Application Questions
- Total years of experience as a Sous Chef?
- What is your Nationality?
- Do you have valid Food Handling Certificate?
- You can join Immediately?
- How much is your Expected Salary?
Work Location
- In person
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