Sous Chef

support.

• Ensure all kitchen equipment is properly maintained, clean, and in good working order.
• Oversee and participate in the preparation and cooking of high-quality dishes according to the restaurant’s standards and recipes.
• Ensure consistency in food quality, taste, and presentation across all dishes.
• Assist in the development and testing of new recipes and menu items.
• Lead, motivate, and mentor kitchen staff, fostering a positive and productive work environment.
• Conduct regular training sessions to enhance staff skills and knowledge in culinary techniques, food safety, and hygiene practices.
• Assist in scheduling shifts, managing staff rosters, and ensuring adequate coverage for all kitchen operations.
• Ensure compliance with food safety, sanitation, and hygiene regulations, maintaining a clean and safe kitchen environment.
• Conduct regular inspections and audits to ensure adherence to HACCP (Hazard Analysis and Critical Control Points) standards and food

safety protocols.

• Implement and monitor cleaning schedules and procedures to maintain high standards of cleanliness.
• Assist in managing inventory levels, ordering supplies, and monitoring stock rotation to minimize waste and control costs.
• Track and analyze food costs, contributing to budget planning and cost control measures.
• Work with suppliers to negotiate prices, quality, and delivery schedules, ensuring the best value for the business.
• Maintain high standards of food quality, taste, and presentation, conducting regular quality checks and taste tests.
• Ensure all dishes are plated and presented to the highest standards, meeting the restaurant’s branding and customer expectations.
• Address and resolve any customer feedback or complaints related to food quality or presentation.
• Collaborate with front-of-house staff and management to ensure seamless operations and excellent customer service.
• Communicate effectively with the culinary team, providing clear instructions, feedback, and support to achieve kitchen goals.
• Participate in menu planning meetings, contributing creative ideas and insights for new dishes and seasonal menu changes.