Primary Objective
The primary objective as a Sous Chef is to support and assist the Head Chef/Executive Chef with the management and training of kitchen staff, including the overall kitchen operations. The Sous Chef has a vital role within the kitchen which includes a large amount of responsibility. Essentially, you are responsible for directing food preparation. This involves a large degree of supervising other kitchen staff, as well as keeping an eye out for problems that arise in the kitchen and seizing control of a situation at a moment’s notice.
Key Responsibilities
Kitchen Operations :
• Ensure staff are trained correctly in all procedures, including the preparation, arrangement and plating of dishes per the current menu.
• Provide motivation and feedback and foster a can do and enthusiastic attitude.
• Manage issues within the workplace professionally at all times.
• Assess and direct staff presentation with individuals to ensure company and hygiene standards are met.
• Use every exchange as an opportunity to improve individuals.
• Maintain an excellent relationship with staff, keeping all lines of communication open between BOH and FOH at all times.
• Ensure all staff members adhere to culinary standards and OHS regulations.
• Cross-train kitchen staff on multiple stations to ensure all staff have experience in all area’s of the kitchen.
• Interacts with customers to obtain feedback on product quality and service labels.
• Track, record and replenish stock as required.
• Establish the kitchen‘s daily working schedule, ensuring that everything works like a well-oiled machinery.
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