The Sous Chef is the second-in-command in the kitchen, responsible for assisting the Head Chef in managing kitchen operations, ensuring high food quality, maintaining food safety standards, and supervising the kitchen brigade. This role requires strong leadership, culinary expertise, and the ability to perform under pressure.
Kitchen Operations
- Support the Head Chef in daily kitchen operations and food preparation.
- Supervise and coordinate all kitchen staff, including line cooks, prep cooks, and CDPs.
- Oversee mise en place, ensuring readiness and organization for each service.
- Ensure that dishes are prepared according to standardized recipes and presentation guidelines.
Leadership & Staff Management
- Train, mentor, and evaluate kitchen staff.
- Ensure smooth communication between all kitchen sections and front-of-house.
- Step in for the Head Chef during their absence.
Quality Control & Food Safety
- Monitor food storage, stock rotation, and inventory levels.
- Ensure all dishes meet quality, portion, and presentation standards.
- Uphold food hygiene, sanitation, and health & safety regulations (HACCP compliance).
Administrative Tasks
- Assist in creating new menu items and seasonal specials.
- Help manage food cost, waste, and kitchen efficiency.
- Take part in ordering and receiving inventory.
Job Types: Full-time, Permanent
Application Deadline: 10/06/2025
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