Sous Chef

Full time @Restaurant LUX KUWAIT in Restaurant
  • Post Date : November 16, 2024
  • Salary: KD450.00 - KD650.00 / Monthly
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Job Detail

  • Job ID 129203
  • Job Company Transport, Accommodation is provided. Meals, flight ticket every two year
  • CAREER LEVEL Team Leader
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Job Description

Sous Chef

Position Summary
The Sous Chef serves as the second-in-command in the kitchen, providing essential support to the Executive Chef in overseeing all aspects of kitchen operations. This includes menu development, food preparation, staff management, and maintaining high-quality standards. The role demands a strong culinary background, leadership abilities, and the skill to work under pressure while inspiring a team to achieve excellence.


Key Responsibilities of a Sous Chef

  1. Kitchen Operations
    • Assist the Executive Chef in managing daily kitchen workflows to ensure smooth, efficient operations.
    • Supervise food preparation processes, maintaining consistency and timeliness during service.
  2. Menu Development and Creativity
    • Collaborate with the Executive Chef to plan and develop menus that reflect innovation and seasonal trends.
    • Introduce new dishes while considering customer preferences and cost efficiency.
  3. Quality Control and Presentation
    • Oversee the preparation and presentation of dishes to ensure they meet the restaurant’s quality and aesthetic standards.
    • Conduct regular quality checks on ingredients, cooking techniques, and finished plates.
  4. Team Management and Training
    • Lead and mentor kitchen staff, providing guidance on cooking techniques, efficiency, and hygiene practices.
    • Organize work schedules, assign tasks, and conduct performance evaluations to support professional growth.
  5. Cost Management and Inventory Control
    • Monitor inventory levels, ensuring proper stock rotation and minimal waste.
    • Analyze food costs and implement measures to maintain profitability without compromising quality.
  6. Hygiene and Safety Compliance
    • Enforce strict adherence to health and safety regulations, creating a clean, safe working environment.
    • Ensure proper handling and storage of food in line with hygiene standards.
  7. Problem-Solving Under Pressure
    • Address and resolve kitchen challenges efficiently, particularly during busy service periods.
    • Act as the point of contact for kitchen operations in the Executive Chef’s absence.

Requirements for the Sous Chef Role

  • Experience: Proven experience as a Chef de Partie or a higher position in a high-volume or fine-dining kitchen.
  • Culinary Skills: Advanced knowledge of cooking techniques, kitchen equipment, and ingredient pairings.
  • Leadership: Strong ability to inspire and manage a diverse team while fostering a positive environment.
  • Adaptability: Capability to thrive under pressure and respond to changing priorities with efficiency.
  • Flexibility: Willingness to work evenings, weekends, and holidays as per business demands.

Key Competencies

  • Time Management: Ability to prioritize tasks and meet deadlines effectively.
  • Attention to Detail: Commitment to maintaining consistent quality and presentation.
  • Communication: Excellent interpersonal and instructional skills for interacting with staff and management.
  • Innovation: Passion for introducing creative ideas and improving kitchen operations.

Sous Chef

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