Summarythe sous chef for staff dining is responsible for supporting the executive chef in overseeing the daily operations of the staff dining kitchen, ensuring the preparation and presentation of high-quality meals for staff members.
this role involves managing kitchen staff, ensuring health and safety standards are met, and contributing to menu planning while maintaining the budget and inventory.
*key responsibilities*:- *food preparation & cooking*:- assist in the preparation, cooking, and presentation of meals for staff dining.- ensure that meals are prepared to the highest standards of quality, taste, and presentation.- oversee the daily preparation process and supervise staff in meal execution.- *team management*:- supervise and coordinate kitchen staff during shifts, ensuring tasks are completed in a timely and organized manner.- train, mentor, and evaluate kitchen personnel, ensuring adherence to recipes and quality standards.- provide guidance on proper techniques and culinary skills to kitchen staff.- *inventory & ordering*:- help maintain an organized and efficient kitchen, including inventory management and ordering of ingredients.- monitor stock levels and ensure timely reordering of necessary ingredients and supplies.- ensure cost-effective purchasing while maintaining quality standards.- *health & safety compliance*:- ensure adherence to all food safety regulations and cleanliness standards in the kitchen.- oversee proper food storage, labeling, and sanitation procedures to prevent contamination.- regularly inspect kitchen equipment and ensure it is in good working condition.- *menu planning & special requests*:- assist the executive chef in developing and updating the staff dining menu, offering a variety of healthy, balanced, and enjoyable meal options.- accommodate special dietary requirements and preferences for staff members, ensuring a diverse and inclusive menu.- *quality control & consistency*:- monitor food preparation and presentation to ensure consistency across all meals.- address and resolve any issues related to food quality or service.
*qualifications*:- proven experience as a sous chef, line cook, or relevant culinary role in a professional kitchen.- strong leadership and team management skills.- in-depth knowledge of food preparation techniques, kitchen equipment, and safety standards.- ability to work in a fast-paced, high-pressure environment.- excellent communication and organizational skills.- ability to adhere to budgets and minimize food waste.