Sous Chef (€40) – Tempest
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Sous Chef (€40)

Chefs
Posted 2 weeks ago

Connecting Great Staff With Great Employees

Job Profile: Sous Chef

Responsibilities:

  1. Kitchen Leadership:
    • Assist the head chef in planning and organizing kitchen operations, including food preparation, cooking, and plating.
    • Supervise and coordinate the activities of kitchen staff, including line cooks, prep cooks, and kitchen assistants.
    • Lead by example, demonstrating culinary skills, professionalism, and teamwork to inspire and motivate the team.
  2. Food Preparation:
    • Participate in menu development, contributing ideas for new dishes, specials, and seasonal menus.
    • Oversee food preparation, ensuring that recipes and culinary techniques are followed accurately to maintain quality and consistency.
    • Monitor food presentation and portion sizes to ensure they meet the restaurant’s standards and guest expectations.
  3. Quality Control:
    • Conduct regular inspections of food storage areas, refrigerators, and equipment to ensure compliance with food safety and sanitation standards.
    • Taste and evaluate dishes to identify any issues with seasoning, flavor, or presentation, and take corrective action as needed.
    • Collaborate with the head chef to address feedback from guests and make improvements to menu offerings and kitchen operations.
  4. Staff Training and Development:
    • Train and mentor kitchen staff on culinary techniques, safety procedures, and kitchen protocols to enhance skills and performance.
    • Provide constructive feedback and coaching to help staff members improve their culinary skills and meet performance expectations.
    • Foster a positive and collaborative work environment that encourages teamwork, creativity, and professional growth.
  5. Kitchen Administration:
    • Assist in inventory management, including ordering ingredients, monitoring stock levels, and minimizing waste to control costs.
    • Maintain accurate records of food production, inventory, and kitchen operations, using kitchen management software or spreadsheets.
    • Collaborate with the head chef to develop and update standard operating procedures, recipes, and kitchen policies as needed.

Job Features

Job CategoryHospitality Staff

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