Job Description:
A Sous Chef is the culinary chef located just below the executive or head chef in a kitchen chain of command. Therefore, the Sous Chef has a vital role in any commercial kitchen. As second-in command, he/she has a large amount of responsibility in the kitchen.
Job Responsibilities:
- Work with the executive chef to produce diversified menus in accordance with the restaurant’s policy and vision.
- Come up with new dishes which appeal to the clients whenever required.
- Establish the working schedule and organize the work in the kitchen so that everything works like “well-oiled
- machinery.”
- Produce high-quality dishes that follow up the established menu and level up to the location’s standards as well as to client's requirements.
- Plan the food design in order to create a perfect match between the dish’s aspect and its taste.
- Discover talented chefs and train the min order to reach the high standards of the location.
- Train the auxiliary kitchen staff in order to provide the best results in minimum time and using the maximum available resources.
- Maintain order and discipline in the kitchen during working hours.
- Create tasting menus for clients interested in contracting the food for different events (weddings, banquets, corporate dinners, birthday parties etc.) from their kitchen.
- Developing a cross-marketing strategy in order to increase profit such as pairing drinks with the food served.
Minimum Qualifications:
- Proven experience as Sous Chef
- Understanding of various cooking methods, ingredients, equipment and procedures.
- Excellent record of kitchen and staff management
