Sous Chef Monday-Friday

Sous Chef 

• Assist the Head Chef in planning and preparing a menu that highlights our dedication to authenticity and quality, tailored to large-scale catering.

• Oversee daily food preparation, ensuring each dish is made with the finest ingredients and presented with consistency and excellence, even in high-volume settings.

• Efficiently cook and assemble dishes during peak service times, maintaining the highest standards of quality and authenticity.

• Train and supervise kitchen staff, including a direct CDP and overseeing an additional 2 CDPs, instilling a respect for traditional techniques and the use of premium ingredients.

• Collaborate with the Head Chef to manage a kitchen team of up to 23, ensuring seamless operation and high morale.

• Monitor inventory levels, source high-quality ingredients, and manage stock to minimize waste and ensure freshness.

• Maintain a spotless and organized kitchen, adhering to all health and safety regulations, especially critical in high-volume environments.

• Collaborate with the Head Chef to develop new recipes and menu items that stay true to authentic culinary traditions while meeting the demands of large-scale service.

• Assist in managing food costs and budget, ensuring profitability without compromising on ingredient quality.

• Proven experience as a Sous Chef or similar role in a high-quality culinary environment, preferably in large-scale catering or high-volume service.

• Culinary degree or relevant certification is a plus.

• Strong knowledge of food safety and sanitation standards.

• Excellent cooking skills with a keen eye for detail and presentation.

• Ability to work efficiently under pressure and handle multiple tasks simultaneously.

• Exceptional leadership and communication skills.

• Experience managing and training a team, including CDPs and junior kitchen staff.

• Passion for using high-quality ingredients and preserving authentic culinary traditions.