Kitchen Operations:
Manager the daily operations of the kitchen.
Supervise and coordinate all culinary activities, ensuring timely preparation and service.
Oversee kitchen staff to ensure adherence to recipes, presentation standards, and portion control.
2. Menu Development:
Create and update menus based on seasonal ingredients and guest preferences.
Innovate and develop new dishes to maintain a competitive edge.
3. Quality Control:
Ensure consistent food quality and presentation in every dish.
Conduct regular taste tests and kitchen inspections to uphold standards.
4. Staff Management:
Train, mentor, and supervise kitchen staff to ensure high performance and teamwork.
Assist in staff scheduling, performance evaluations, and maintaining a positive work environment.
5. Inventory and Budget Management:
Monitor food inventory levels and ensure proper stock rotation to minimize waste.
Work with the Executive Chef to manage food costs and meet budgetary goals.
6. Health and Safety Compliance:
Enforce adherence to hygiene, sanitation, and safety standards in the kitchen.
Ensure compliance with all local and national food safety regulations.
Qualifications:
Proven experience as a Sous Chef or in a similar role in a high-volume, high-quality kitchen.
Culinary degree or equivalent certification is preferred.
Strong leadership and organizational skills.
Ability to work under pressure and manage multiple tasks simultaneously.
Creative and innovative approach to menu development.
Excellent communication and interpersonal skills.
Work Environment:
This position requires flexibility in working hours, including evenings, weekends, and holidays. The role involves standing for extended periods and working in a fast-paced, high-pressure kitchen environment.