Sous Chef

Bachelor degree

Key Responsibilities:

• Assist the Executive Chef with menu planning, food preparation, and execution of daily operations.
• Supervise and train kitchen staff to ensure consistent food quality and effective kitchen operations.
• Maintain high standards of food quality, presentation, and safety.
• Oversee inventory management, ensuring proper stock levels and minimizing waste.
• Monitor kitchen safety, cleanliness, and hygiene according to health and safety regulations (HACCP).
• Manage food costs and ensure budget adherence, including portion control and waste management.
• Handle any kitchen issues or challenges and find solutions to ensure smooth operations.
• Lead the kitchen in the Executive Chef’s absence.

Qualifications and Experience:

• Minimum of 5+ years of experience in culinary arts, with at least 1–2 years in a supervisory role (e.g., Junior Sous Chef or Chef de Partie).
• High school diploma or equivalent; culinary school diploma or certification is highly preferred.
• A degree in Culinary Arts, Hospitality Management, or a related field is a plus.
• Professional certifications in food safety (HACCP, ServSafe, or equivalent) are preferred.
• If no formal degree, extensive hands-on experience (5+ years) in a fine dining restaurant will be considered.

Personal Attributes:

• High energy and resilience, capable of working long hours in a demanding environment.
• Self-motivated and disciplined, with the ability to work independently and take initiative.
• Professionalism in maintaining a respectful and positive attitude towards staff and management.
• Integrity and accountability in overseeing kitchen operations.

Communication Skills:

• Strong verbal communication skills to provide clear instructions to kitchen staff.
• Active listening skills to receive and act on feedback from staff and management.
• Proficiency in written communication to maintain kitchen logs, reports, and inventory records.
• Strong interpersonal skills to collaborate effectively with chefs, service staff, and suppliers.

Key Competencies:

1. Knowledge:

   • Extensive knowledge of culinary techniques, food preparation, and plating.
   • Strong understanding of kitchen operations, food safety (HACCP), and hygiene regulations.
   • Familiarity with various cuisines and the ability to create innovative dishes.
   • Awareness of cost control strategies, inventory management, and budgeting.

2. Skills:

   • Leadership & Team Management: Ability to supervise and mentor kitchen staff.
   • Time Management: Ability to work in a fast-paced, high-pressure environment.
   • Problem-Solving: Quick thinking to resolve kitchen challenges efficiently.
   • Creativity: Ability to innovate and elevate menu offerings.
   • Attention to Detail: Ensuring consistency in food quality and presentation.

3. Attitude & Behavior:

   • Passion for cooking and a commitment to maintaining high culinary standards.
   • Strong work ethic and ability to thrive under pressure.
   • Adaptability to different kitchen challenges and changes.
   • Proactive approach to improving kitchen operations.
   • Team player with a willingness to collaborate.