Sous Chef Job Role
The Sous Chef will formulate culinary dishes and lead the kitchen team to achieve excellence and consistency in customer-facing products.
* Direct and support kitchen staff to ensure a high standard of product delivery to customers
* Oversee team performance, upholding a standard of excellence and uniformity in offered products
* Create menus with cost analysis to meet business requirements
* Manage inventory levels and oversee food and labor expenses in the back of house
* Implement procedures for presentation, sanitation, service, and product quality enhancement
* Maintain compliance with health and safety regulations and food standards
* Recruit, train, and roster kitchen team members
* Craft recipes tailored to diverse culinary preferences and dietary needs
Key Responsibilities:
* Develop and maintain a productive kitchen environment
* Liaise with suppliers to source ingredients and materials
* Analyze sales data to inform menu planning decisions
* Optimize kitchen processes to improve efficiency and productivity
* Monitor and control costs associated with food waste and labor hours
* Ensure accurate stock management and minimize inventory discrepancies