Sous chefs are a kitchen’s second-in-command. They supervise the restaurant’s cooks, prepare meals, and report results to the head chefs. In the absence of the head chef, sous chefs run the kitchen.
Sous Chef Job Description Template
Our company is looking for a Sous Chef to join our team.
Responsibilities:
- Continually ensures proper product execution in assigned section through control of mise en place during preparation and frequent tasting;
- Assist in positive outcomes from guest queries in a timely and efficient manner;
- Manage the kitchen brigade effectively to ensure a well-organized, motivated Team;
- Report maintenance, hygiene and hazard issues;
- Ensure the consistent production of high quality food through all hotel food outlets;
- Support brand standards through the training and assessment of your team;
- Control costs without compromising standards, improving gross profit margins and other departmental and financial targets;
- Supervise and coordinate activities of cooks and workers engaged in food preparation;
- Inspect supplies, equipment, and work areas to ensure conformance to established standards;
- Preparing creative, delicious food;
- Monitor sanitation practices to ensure that employees follow standards and regulations;
- Good wine knowledge;
- Passion for South African Flavours and understanding of international flavours;
- Estimate amounts and costs of required supplies, such as food and ingredients;
- Manage the hygiene of kitchen staff.
Requirements:
- Fluency in reading, writing, and speaking English;
- Proficient knowledge of MS Office and job related computer software;
- Certification from accredited advanced food safety program; Extensive knowledge of food safety and VSP;
- 3+ years’ experience in a supervisory position; preferably in a multi-nationality setting;
- Possess a formal qualification in culinary arts from a recognized culinary training institution;
- Ability to manage a large volume production schedule and team;
- Must be able to train a multicultural staff;
- Excellent planning and organizing skills;
- Strong supervisory skills;
- Ability to work under pressure;
- Culinary qualification from a well-recognized institution;
- Ability to work on your own or in teams;
- Ability multi-task and meet deadlines;
- A current, valid, and relevant trade qualification (proof may be required);
- Relevant qualifications for this role.