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 need to be the strongest of each station with the ability to evaluate performance and jump in at a moment's notice to get 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 up 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 in order to provide best results in minimum time and using at the maximum the available resources;
• Maintain order and discipline in the kitchen during working hours;
• Make sure the hygiene and food safety standards are met in all stages of food preparation, starting with the ingredients and ending with the finished dish which leaves the kitchen door;
• Make sure that the professional equipment is in good conditions and signal any malfunction before it affects the staff or the clients.