
Sous Chef
Full time @Restaurant LUX KUWAIT posted 3 months ago in Restaurant Shortlist Email JobJob Detail
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Job ID 129203
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Job Company Transport, Accommodation is provided. Meals, flight ticket every two year
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CAREER LEVEL Team Leader
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.