Sous Chef
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Key skills for this role
About the Role
We are seeking a Sous Chef to assist the Executive Chef in managing daily kitchen operations, ensuring high food quality, and compliance with food safety standards. The role requires 3-5 years of kitchen experience with supervisory responsibilities and strong knowledge of food preparation and HACCP.
Key Skills for This Role
Responsibilities
- Assist the Executive Chef in overseeing daily kitchen operations
- Supervise and coordinate the activities of kitchen staff
- Ensure food is prepared and presented according to company standards
- Monitor food quality, portion control, and consistency
- Train, guide, and evaluate kitchen employees
- Assist in menu planning, recipe development, and food costing
- Ensure compliance with food safety, hygiene, and HACCP requirements
- Monitor inventory levels and coordinate food requisitions
- Maintain cleanliness, organization, and safety within the kitchen
- Act on behalf of the Executive Chef during their absence
Requirements
- Diploma or degree in Culinary Arts or a related field preferred
- Minimum 3–5 years of kitchen experience, including supervisory responsibilities
- Strong knowledge of food preparation, kitchen operations, and food safety standards
- Leadership and team management skills
- Ability to work under pressure in a fast paced environment
Full Job Posting
Job Summary
- The Sous Chef assists the Executive Chef in managing daily kitchen operations, ensuring high food quality, efficient workflow, and compliance with food safety standards.
- The role supervises kitchen staff, supports menu execution, and helps maintain a productive and organized kitchen environment.
Key Responsibilities
- Assist the Executive Chef in overseeing daily kitchen operations.
- Supervise and coordinate the activities of kitchen staff.
- Ensure food is prepared and presented according to company standards.
- Monitor food quality, portion control, and consistency.
- Train, guide, and evaluate kitchen employees.
- Assist in menu planning, recipe development, and food costing.
- Ensure compliance with food safety, hygiene, and HACCP requirements.
- Monitor inventory levels and coordinate food requisitions.
- Maintain cleanliness, organization, and safety within the kitchen.
- Act on behalf of the Executive Chef during their absence.
Qualifications & Requirements
- Diploma or degree in Culinary Arts or a related field preferred.
- Minimum 3–5 years of kitchen experience, including supervisory responsibilities.
- Strong knowledge of food preparation, kitchen operations, and food safety standards.
- Leadership and team management skills.
- Ability to work under pressure in a fast paced environment.
Skills
- Kitchen Operations Management
- Food Quality Control
- Team Leadership & Training
- Menu Planning
- Inventory & Cost Control
- Food Safety & HACCP Compliance
- Time Management & Organization
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