Sous Chef - Pastry
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Key skills for this role
Role Overview
The Sous Chef supports the Line Manager in managing kitchen operations as an independent profit center.
The role represents the kitchen when the Executive Sous Chef is absent and supports efficient food production and service.
Key Skills for This Role
Full Job Posting
Role Overview
The Sous Chef supports the Line Manager in managing kitchen operations as an independent profit center.
The role represents the kitchen when the Executive Sous Chef is absent and supports efficient food production and service.
Responsibilities
- Supervise and participate in food preparation and cooking while checking quality and portion consistency.
- Plan food production according to demand and maintain freshness, appeal, and presentation through batch cooking.
- Conduct meal weight and tasting checks each shift and take corrective action for variances.
- Inspect food products, storage areas, workstations, fridges, and waste areas for quality, cleanliness, and cost control.
- Assist with chef table and tasting table processes and create decorative food displays.
- Lead food safety and disciplinary investigations when needed.
Qualifications
- Bachelor’s degree or equivalent.
- At least 3 years of relevant experience.
- Pastry experience is required.
- Fluent spoken and written English.
- Professional cooking certification, diploma, degree, hotel management qualification, or catering vocational diploma with Food Safety Level 3 or 4.
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