Summary
the sous chef for staff dining is responsible for supporting the executive chef in overseeing the daily operations of the staff dining kitchen, ensuring the preparation and presentation of high-quality meals for staff members. This role involves managing kitchen staff, ensuring health and safety standards are met, and contributing to menu planning while maintaining the budget and inventory.
*key responsibilities*:
- *food preparation & cooking*:
- assist in the preparation, cooking, and presentation of meals for staff dining.
- ensure that meals are prepared to the highest standards of quality, taste, and presentation.
- oversee the daily preparation process and supervise staff in meal execution.
- *team management*:
- supervise and coordinate kitchen staff during shifts, ensuring tasks are completed in a timely and organized manner.
- train, mentor, and evaluate kitchen personnel, ensuring adherence to recipes and quality standards.
- provide guidance on proper techniques and culinary skills to kitchen staff.
- *inventory & ordering*:
- help maintain an organized and efficient kitchen, including inventory management and ordering of ingredients.
- monitor stock levels and ensure timely reordering of necessary ingredients and supplies.
- ensure cost-effective purchasing while maintaining quality standards.
- *health & safety compliance*:
- ensure adherence to all food safety regulations and cleanliness standards in the kitchen.
- oversee proper food storage, labeling, and sanitation procedures to prevent contamination.
- regularly inspect kitchen equipment and ensure it is in good working condition.
- *menu planning & special requests*:
- assist the executive chef in developing and updating the staff dining menu, offering a variety of healthy, balanced, and enjoyable meal options.
- accommodate special dietary requirements and preferences for staff members, ensuring a diverse and inclusive menu.
- *quality control & consistency*:
- monitor food preparation and presentation to ensure consistency across all meals.
- address and resolve any issues related to food quality or service.
*qualifications*:
- proven experience as a sous chef, line cook, or relevant culinary role in a professional kitchen.
- strong leadership and team management skills.
- in-depth knowledge of food preparation techniques, kitchen equipment, and safety standards.
- ability to work in a fast-paced, high-pressure environment.
- excellent communication and organizational skills.
- ability to adhere to budgets and minimize food waste.