Sous Chef

SUMMARY:
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POSITION INFO:

Sous Chef – Job Description

Position Summary:

Pepper Club Hotel is seeking a skilled and motivated Sous Chef to support our Executive Chef in managing kitchen operations, ensuring food quality, and maintaining a safe and productive culinary environment. The Sous Chef plays a pivotal role in leading kitchen staff, developing menus, and upholding hygiene and safety standards.

Key Responsibilities:

1. Overseeing Kitchen Staff

• Supervise and coordinate daily activities of cooks and other kitchen staff.

• Train, mentor, and support junior kitchen employees.

• Schedule staff shifts to ensure optimal kitchen coverage at all times.

2. Menu Planning and Development

• Collaborate with the Head Chef on menu creation and recipe development.

• Evaluate ingredients and prepared dishes for quality, cost-efficiency (COS), and consistency.

• Innovate with new recipes and refine existing offerings to enhance the dining experience.

3. Maintaining Hygiene and Safety Standards

• Ensure full compliance with food safety and hygiene regulations.

• Maintain cleanliness and organization of kitchen work areas and equipment.

• Conduct routine inspections to uphold health and safety standards.

Essential Skills and Qualifications:

Culinary Expertise

• In-depth knowledge of diverse cooking techniques, ingredients, and kitchen tools.

• Proven ability to prepare and present a wide range of cuisines with creativity and consistency.

Leadership and Communication

• Strong leadership skills to inspire and manage a team effectively.

• Excellent verbal and written communication skills for coordinating with staff and other departments.

Time Management and Organization

• Ability to multitask efficiently in a high-pressure, fast-paced environment.

• Highly organized with a detail-oriented approach to culinary operations.

Educational and Professional Background

• Degree or diploma from a recognized culinary institution.

• Several years of hands-on experience in a professional kitchen setting.

• Valid certifications in food safety and hygiene practices.