Sous Chef

JOB SUMMARY

The Sous Chef supports the Executive Chef in ensuring high-quality culinary operations and efficient kitchen management. This role maintains consistent food production, optimizes resource utilization, drives menu innovation, upholds regulatory compliance, and enhances guest satisfaction. Operating within established food safety standards, budgetary constraints, and operational procedures, the Sous Chef aims to deliver exceptional dining experiences while maximizing efficiency and minimizing waste.

RESPONSIBILITIES

• Culinary Operations and Production Management

Assist the Executive Chef in overseeing all aspects of food preparation and production, ensuring consistency, quality, and adherence to established recipes and standards. This involves supervising the preparation of a la carte and banquet dishes, coordinating kitchen activities, and ensuring timely and efficient service delivery. Maintain proper working order of all equipment, ensure dish quality and consistency, manage production efficiency, and adhere to recipes and menu execution. This fosters a highly efficient and quality-driven kitchen operation.

• Inventory and Equipment Management:

Manage inventory levels, control food costs, and ensure the proper maintenance and functioning of kitchen equipment. This involves monitoring stock levels, ordering supplies, minimizing waste, and coordinating repairs and maintenance. Ensure inventory accuracy, control food cost percentages, maintain equipment, reduce waste, and assist with budgetary planning. This ensures efficient resource utilization and cost-effective kitchen operations

• Operational Efficiency and Compliance:

Ensure compliance with all food safety, hygiene, and sanitation regulations, as well as operational procedures and company policies. This includes conducting regular inspections, implementing corrective actions, and maintaining a clean and organized kitchen environment. Maintain food safety and hygiene standards, ensure SOP compliance, manage incident reports, and maintain cleanliness and organization. This ensures operational efficiency and maintains regulatory compliance.

• Menu Development and Innovation:

Participate in planning menus, developing innovative recipes, and introducing new products that align with market trends and guest preferences. This involves analyzing recipes, determining costs, and utilizing food surpluses effectively. Create new menu items, develop recipes, analyze market trends, and conduct cost analysis. This drives culinary innovation and enhances menu offerings.

• Guest Satisfaction and Service Excellence:

Proactively address guest inquiries and concerns, ensuring prompt and satisfactory resolutions. Deliver personalized service that exceeds guest expectations, fostering a welcoming and positive atmosphere. Gather and respond to guest feedback to continuously improve service quality. This cultivates a positive and memorable dining experience by exceeding guest expectations and proactively addressing their needs and concerns.

• People Management

Performance Management: Come up with strategies that will help direct reports achieve their performance goals, and drive high performance. This also includes conducting performance planning, goal setting, and evaluations. ● Coaching and Mentoring: Provides guidance to direct reports in performing their areas of responsibility, and supports their growth and development. ● Employee Engagement: Implement initiatives and provide a work environment that will promote employee engagement and high commitment to the company

QUALIFICATIONS

• At least five (5) years work experience in Culinary
• At least one (1) year experience in managing a team
• Must be a College graduate