Senior Sous Chef

Preparing food, managing kitchen operations, and overseeing staff, which includes menu planning, quality control, inventory management, and ensuring food safety standards are met .

Key requirements include advanced cooking skills, leadership ability, and strong communication and organizational skills, often complemented by professional training or certification.

Job Description

• Food preparation: Prepare ingredients, cook dishes according to recipes and standards, and ensure food is prepared to the right temperature.
  
  
• Menu and quality control: Assist with menu planning and ensure all food meets taste, texture, and presentation standards.
  
  
• Kitchen management: Manage kitchen staff, including hiring, training, scheduling, and delegating tasks.
  
  
• Inventory and ordering: Monitor and manage stock levels, order supplies, and control costs to minimize waste.
  
  
• Hygiene and safety: Maintain a clean and organized kitchen, enforce sanitation and safety regulations, and ensure all staff follows procedures.
  
  

Requirements

• Skills: Advanced knowledge of cooking techniques, ingredients, and kitchen equipment.
  
  

Strong leadership and communication skills to manage and motivate staff.

Ability to work efficiently under pressure and multitask effectively.

Excellent organizational and planning skills.
- Experience: Previous experience in a professional kitchen, often as a line cook or sous chef.
- Education/Certification: Professional culinary training from a culinary school or college is often preferred.

May require food handler certification, depending on location.
- Other: Creativity and a passion for food presentation.Ability to work long and irregular hours.