Sous Chef

The Sous Chef reports directly to the Executive Chef and will be responsible for the following duties:

• Supervising the kitchen team
• Standing in for the Chef in his absence and taking over all his duties when required
• Assigning tasks to kitchen staff
• Planning preparations and ensuring that all dishes adhere to the agreed recipes and presentation standards
• Create menus in collaboration with the Executive Chef
• Monitor stock levels and oversee warehouse management
• Ensure compliance with health and hygiene regulations (HACCP) and workplace safety standards
• Manage and resolve any issues quickly and effectively
• Monitor team performance, product quality and production flows, promoting continuous improvement
• Communicate effectively with the team and other departments
• Oversee staff training and team development
• Communicate any requirements for additional staff

Requirements:

• Proven experience as a Sous Chef
• Leadership and decision-making skills
• Good communication and interpersonal skills
• Ability to work under pressure
• Teamwork