Department
FOOD & BEVERAGE PRODUCTION
Job posted on
Oct 01, 2024
Employment type
FULL TIME
Job Description For Sous Chef In Food Production
A Sous Chef is a vital role in the Food Production department of a restaurant or hotel. The Sous Chef is responsible for overseeing the food production process and managing the kitchen staff. They work closely with the Executive Chef to ensure that the kitchen runs smoothly and efficiently.
Key Responsibilities
- Supervise and train kitchen staff, including cooks, prep cooks, and dishwashers.
- Assist the Executive Chef in menu planning, recipe development, and food costing.
- Ensure that all food is prepared to the highest quality standards and in accordance with food safety regulations.
- Manage inventory and order supplies as needed.
- Monitor kitchen equipment and coordinate with maintenance staff for repairs or replacements.
- Develop and maintain relationships with vendors and suppliers.
- Plan and execute special events and functions, such as banquets and catering services.
- Maintain a clean and organized kitchen, ensuring that all equipment and surfaces are kept sanitary.
- Stay up-to-date with industry trends and new cooking techniques.
- Assist the Executive Chef with administrative tasks, such as scheduling and budgeting.
Qualifications
- Culinary degree or equivalent certification preferred.
- years of experience in a commercial kitchen setting.
- Strong leadership and communication skills, with the ability to manage and motivate a team.
- In-depth knowledge of food safety regulations and kitchen sanitation practices.
- Experience with menu planning, recipe development, and food costing.
- Excellent organizational and time-management skills.
- Ability to work under pressure and in a fast-paced environment.
- Proficiency in computer applications, such as MS Office and kitchen management software.
Overall, The Sous Chef is a critical member of the Food Production department, responsible for managing kitchen staff, ensuring high-quality food production, and working closely with the Executive Chef to plan menus and events. The successful candidate will have a strong background in food production, excellent leadership and communication skills, and a commitment to food safety and sanitation.
