Sous Chef

Full time @Restauration Lux Kuwait in Restaurant
  • Post Date : April 22, 2024
  • Salary: KD600.00 - KD900.00 / Monthly
  • View(s) 164
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Job Detail

  • Job ID 68594
  • Job Company Transport, Accommodation is provided. Meals, flight ticket every one year
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Job Description

Sous Chef

As a Sous Chef, you are the second-in-command in the kitchen, working closely with the Head Chef to oversee all aspects of food preparation, kitchen operations, and staff management. Here’s a comprehensive overview of the key responsibilities and duties typically associated with the role:

1. **Kitchen Operations Management**: Assist the Head Chef in managing the day-to-day operations of the kitchen, including staffing, scheduling, and workflow optimization. You’ll coordinate with kitchen staff to ensure efficient production, timely service, and adherence to recipes and standards.

2. **Food Preparation and Execution**: Lead and supervise the preparation and cooking of dishes, ensuring that they are prepared to the highest standards of quality, taste, and presentation. You’ll oversee various stations in the kitchen, including sauces, grill, and pastry, and ensure consistency in food production.

3. **Menu Development and Innovation**: Collaborate with the Head Chef in developing menus, specials, and new dishes. You’ll contribute creative ideas and recipes, taking into account seasonal ingredients, culinary trends, and guest preferences.

4. **Staff Training and Development**: Train, mentor, and supervise kitchen staff, including cooks, commis chefs, and kitchen assistants. You’ll provide guidance on culinary techniques, recipe execution, and kitchen hygiene, fostering a culture of continuous learning and improvement.

5. **Inventory and Cost Control**: Assist in monitoring inventory levels of food and supplies, and manage kitchen budgets and expenses. You’ll help implement strategies to minimize waste, control costs, and maximize profitability while maintaining quality standards.

6. **Quality Assurance**: Ensure that all food prepared in the kitchen meets the established standards of quality, taste, and hygiene. You’ll conduct regular inspections, enforce sanitation protocols, and ensure compliance with health and safety regulations.

7. **Kitchen Organization and Cleanliness**: Maintain a clean, organized, and sanitary kitchen environment at all times. You’ll oversee cleaning schedules, equipment maintenance, and proper storage of ingredients and supplies to ensure food safety and efficiency.

8. **Supplier and Vendor Relations**: Assist in maintaining relationships with suppliers and vendors to ensure the availability of high-quality ingredients and products. You’ll help monitor delivery schedules, check product quality, and manage inventory levels to support kitchen operations.

9. **Menu Costing and Pricing**: Assist in calculating food costs, analyzing pricing strategies, and setting menu prices to achieve desired profit margins. You’ll collaborate with the Head Chef to adjust menu pricing based on ingredient costs, portion sizes, and market trends.

10. **Communication and Collaboration**: Communicate effectively with front-of-house staff, management, and other kitchen personnel to ensure smooth coordination and service delivery. You’ll relay menu changes, special requests, and guest feedback, and collaborate on operational improvements.

Overall, as a Sous Chef, your role is pivotal in supporting the Head Chef in leading the kitchen team and delivering high-quality food and service to guests. Your culinary skills, leadership abilities, and attention to detail are essential in maintaining kitchen efficiency, consistency, and excellence.

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Required skills

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