SOUS CHEF

DESCRIPTION

Sous chef is one of the most sought after position in the culinary industry. A sous chef is a professional who assists the head chef and takes his/her place when the latter cannot be present in the kitchen. This job is second in command after the head chef, which means that the sous chef has full control over the kitchen and is directly responsible for the food quality produced. The sous chef's tasks and responsibilities vary from cooking to plating dishes to establishing the menu. 

RESPONSIBILITIES
 
  • Helping in the preparation and plating of all food.

  • Producing high quality plates, both design and taste wise. 

  • Ensuring that the kitchen operates in a timely way.

  • Fill in for the Head Chef in planning and directing food preparation when necessary.

REQUIREMENTS
 
  • 2+ years as an experienced Sous Chef.

  • Understanding of various cooking methods, ingredients, equipment, and procedures. 

  • Excellent record of kitchen and staff management.

  • Degree in Culinary Science of related certificate is preferred.

  • High level of creativity and reliability. 

  • Flexible schedule. 

  • Available to work nights, weekends, and holidays. 

  • Strong leadership skills.