Sous chef (Clubhouse + hugos) – Tempest
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Sous chef (Clubhouse + hugos)

Chefs
Posted 2 weeks ago

Connecting Great Staff With Great Employees

Job Profile: Sous Chef – Clubhouse and Hugo’s

Salary: €42k

Responsibilities:

  1. Kitchen Management:
    • Assist the Executive Chef in planning and organizing kitchen operations for both the Clubhouse and Hugo’s, ensuring smooth and efficient workflow.
    • Coordinate with kitchen staff, including chefs de partie, line cooks, and prep cooks, to delegate tasks and responsibilities and maintain high standards of quality and consistency.
    • Oversee mise en place, including ingredient preparation, station setup, and equipment maintenance, to ensure readiness for service.
  2. Menu Development:
    • Collaborate with the Executive Chef and management to develop menus for both the Clubhouse and Hugo’s, incorporating seasonal ingredients, culinary trends, and guest preferences.
    • Contribute ideas and creativity to menu planning, suggesting new dishes, specials, and presentation techniques to enhance the dining experience at both venues.
    • Conduct tastings and evaluations of menu items, providing feedback and recommendations for improvement.
  3. Food Preparation:
    • Supervise food preparation and cooking techniques to ensure dishes meet quality and presentation standards for both the Clubhouse and Hugo’s.
    • Monitor cooking times, temperatures, and portion sizes to ensure food safety and optimal taste and texture.
    • Taste and adjust seasoning, flavors, and sauces as needed to achieve desired results and meet guest expectations.
  4. Quality Control:
    • Conduct regular inspections of ingredients, equipment, and finished dishes to ensure they meet food safety and sanitation guidelines for both venues.
    • Assist in inventory management, including ordering ingredients, tracking stock levels, and minimizing waste to control costs and maximize profitability.
    • Ensure compliance with health and safety regulations and kitchen policies and procedures for both establishments.
  5. Team Leadership:
    • Lead by example, demonstrating professionalism, culinary expertise, and teamwork to inspire and motivate kitchen staff at both the Clubhouse and Hugo’s.
    • Provide guidance, feedback, and support to junior chefs and kitchen assistants, helping them develop their skills and grow in their roles.
    • Foster a positive and collaborative work environment that encourages creativity, communication, and professional growth across both kitchens.

Job Features

Job CategoryHospitality Staff

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