Sous Chef- Rajahmundry - Fashion TV India

Description

A Sous Chef plays a crucial role in a professional kitchen, serving as the second in command to the head chef. This key position is essential for maintaining kitchen efficiency, ensuring high-quality food production, and managing kitchen staff effectively. Check out the details of a Sous Chef job description below:

Job Title: Sous Chef

Job Summary: The Sous Chef assists the head chef in overseeing daily kitchen operations to ensure the preparation and delivery of high-quality dishes, contributing to menu planning, food preparation, and kitchen management while upholding food safety and sanitation standards.

Key Responsibilities:

• Kitchen Management:
  • Collaborate with the head chef to plan and execute daily kitchen operations.
  • Supervise and coordinate kitchen staff activities for a smooth workflow.
  • Assist in developing standard operating procedures and kitchen policies.
• Menu Planning and Execution:
  • Contribute to menu development and create new dishes alongside the head chef.
  • Oversee dish preparation and presentation, ensuring consistency and adherence to recipes.
  • Monitor food quality to meet established standards.
• Staff Training and Development:
  • Train and mentor kitchen staff on culinary techniques and safety procedures.
  • Conduct performance evaluations and provide feedback to team members.
  • Organize training sessions and workshops in collaboration with the head chef.
• Inventory Management:
  • Assist in managing food inventory to optimize stock levels and reduce waste.
  • Monitor ingredient quality and freshness, rotating stock as needed.
  • Source high-quality ingredients at competitive prices in partnership with the procurement team.
• Food Safety and Sanitation:
  • Ensure compliance with food safety regulations and maintain a clean, organized, and sanitary kitchen environment.
  • Enforce hygiene and safety standards, including proper kitchen equipment usage.
• Collaboration with Other Departments:
  • Coordinate with front-of-house staff for service and customer feedback.
  • Work closely with other kitchen staff like pastry chefs and line cooks for seamless operations.
• Adherence to Budgets and Cost Control:
  • Monitor and control kitchen expenses within budget limits.
  • Implement cost-effective measures while upholding food quality standards.

Qualifications:

• Proven experience as a Sous Chef or in a similar leadership role.
• Culinary degree or relevant work experience.
• Knowledge of culinary techniques, food safety, and sanitation practices.
• Strong leadership and communication abilities.
• Capacity to thrive in a fast-paced environment and make prompt decisions.