The following is a general job description for a sous chef in a restaurant:
Assisting the head chef in menu planning and creating new dishes
Overseeing the kitchen staff and ensuring that all tasks are completed efficiently and to a high standard
Supervising food preparation, including measuring and mixing ingredients, marinating, seasoning, and cooking
Maintaining kitchen hygiene and cleanliness by ensuring that all equipment and surfaces are cleaned and sanitized regularly
Ensuring that food is stored appropriately, following food safety and hygiene standards
Managing inventory and ordering supplies as needed
Managing food costs by minimizing waste and ensuring that the kitchen operates efficiently
Training and developing kitchen staff, including ensuring that they follow safety and hygiene protocols
Communicating effectively with front-of-house staff to ensure smooth service and that the kitchen meets guests' needs and expectations
Occasionally stepping in to cook and prepare dishes during busy periods or to cover other chefs' shifts.
To excel in this role, you should have significant experience in a busy kitchen environment, with a strong understanding of food preparation techniques, kitchen management, and inventory control. Additionally, you should be a strong communicator, able to work well under pressure, and committed to maintaining high standards of hygiene and food safety.
