hotel sous chef

Job Description

Sous chef is the second-in-command in a professional kitchen, assisting the head chef in all aspects of kitchen management. They play a crucial role in overseeing food preparation, supervising kitchen staff, and ensuring food quality and consistency. They are also involved in menu planning, inventory management, and maintaining high standards of hygiene and safety.Key Responsibilities: Assisting the Head Chef: Working closely with the head chef to manage kitchen operations, including menu planning, food preparation, and staff supervision.Supervising Kitchen Staff:Delegating tasks, providing guidance, and ensuring that all kitchen staff adhere to established standards and procedures.Food Preparation and Quality Control:Overseeing the preparation of meals, ensuring that food meets the restaurants standards for quality, taste, and presentation.Inventory Management:Monitoring stock levels, ordering ingredients, and ensuring proper storage to minimize waste and maintain freshness.Maintaining Hygiene and Safety:Ensuring that all kitchen areas and equipment are clean, organized, and in compliance with health and safety regulations.Menu Development:Assisting in the creation of new dishes and menu items, as well as updating existing menus.Training and Development:Providing guidance and training to kitchen staff, ensuring they are proficient in their roles.Cost Control:Implementing measures to manage food costs and minimize waste, while maintaining quality.

Keyskills :
culinary educationcomfort foodculinary skillscost controlmenu planningfood handlingknife skillsingredient knowledgehygiene knowledge