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Job Summary
A Sous Chef, or Second Chef, is responsible for providing supportive leadership to kitchen staff throughout food service. Their duties include assisting the Head Chef in monitoring kitchen activities, expediting orders to ensure quality taste or presentation and taking on additional responsibilities in the Head Chef’s absence to ensure that kitchen staff has proper direction.Sous Chef duties and responsibilities
Sous Chefs oversee food preparation and cooking and they help with the hiring and training of new kitchen staff. Day-to-day duties and responsibilities:
- Preparing meals and food to meet the specifications of guests in a timely manner
- Properly measuring kitchen ingredients and food portions
- Ensuring kitchen staff adhere to set standards, procedures, department rules and sanitation requirements
- Using kitchen knives and equipment such as grills, ovens, steamers and warmers in food preparation
- Managing the kitchen inventory and ensuring supplies are fresh and of high quality
- Ensuring proper food temperatures when cooking and proper storage afterward
- Keeping the workstation and kitchen equipment clean, organized and sanitized
- Taking charge of kitchen opening, closing and other side duties as directed by the Executive Chef
Requirements
- Experience: Typically requires a minimum of 2 years in a similar role, though some positions may ask for more.
- Education: A culinary arts degree or diploma is often preferred, but strong experience can sometimes substitute.
- Skills:
- Leadership and teamwork
- Communication
- Culinary expertise
- Organizational skills
- Problem-solving
- Leadership and teamwork
Bushwise
FMCG
Recruiter
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