Sous Chef

Summary The sous chef is responsible for planning and directing food preparation in a kitchen. He must be the master of the kitchen and be the strongest at each station with the ability to evaluate performance and jump in at a moment’s notice to bring the station to its peak performance. This will involve 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. The sous chef will also need to effectively discipline underperforming staff members, as well as provide incentives for staff members to go above and beyond the expectations of their particular chef roles. Outside of the kitchen, the sous chef will be responsible for staff scheduling. A large portion of a sous chef’s duties, however, are administrative, sometimes taking up to a quarter of his or her work hours. Responsibilities Work with the executive chef to produce diversified menus in accordance with the restaurant’s policy and vision; Come up with new dishes which appeal to the clients whenever required; Establish the working schedule and organize the work in the kitchen so that everything works; Produce high quality dishes that follow the established menu and level up to location’s standards, as well as to clients’ requirements; Discover talented chefs and train them in order to reach the high standards of the location; Train the auxiliary kitchen staff to provide best results in minimum time and use at the maximum the available resources; Maintain order and discipline in the kitchen during working hours; Ensure the hygiene and food safety standards are met in all stages of food preparation, starting with the ingredients and ending with the finished dish that leaves the kitchen door; Ensure that professional equipment is in good condition and signal any malfunction before it affects staff or clients. #J-18808-Ljbffr th