Job Description

Sous Chef : A Sous Chef is a key leadership role in the kitchen, working directly under the Head Chef. The Sous Chef plays a crucial part in managing daily kitchen operations, ensuring quality, and contributing to menu development. They provide leadership to the kitchen team and assist in maintaining a high standard of culinary excellence. Experience in Japanese Cuisine. Fish cutting Skills. Responsibilities: Culinary Leadership: Oversee the preparation and presentation of dishes, ensuring they meet established quality and flavour standards. Collaborate with the Executive Chef in developing and implementing menus, providing creative input on new dishes, ingredients, and presentation styles. Implement and maintain standardised recipes, portion control, and plating guidelines. Team Management: Supervise and lead kitchen staff, including Chef de Parties, Demi Chefs, and Commis Chefs. Oversee and supervise the kitchen staff, ensuring efficient teamwork and adherence to standards. Train and mentor junior chefs, providing guidance on culinary techniques, safety procedures, and professional development opportunities. Foster a positive and collaborative work environment, promoting effective communication and teamwork. Safety and Compliance: Enforce and oversee adherence to food safety and sanitation standards throughout the kitchen. Conduct regular safety inspections and training sessions to ensure a safe working environment. Address and rectify any safety hazards promptly. Ensure compliance with all health and safety regulations, including proper food handling practices, workplace safety protocols, and emergency preparedness measures. Menu Development: Contribute to the creation and development of seasonal menus, taking into account market trends and customer preferences. Collaborate with the Executive Chef on menu pricing, portion control, and cost management. Introduce innovative and creative ideas to enhance the culinary offerings. Ordering and Inventory Management: Manage inventory levels for various ingredients and supplies, maintaining adequate stock levels, identifying shortages, and requesting replenishment. Oversee the ordering and procurement of ingredients and equipment, ensuring timely deliveries and adherence to budget constraints. Monitor food costs and implement strategies to minimise waste and optimise resource utilisation. Kitchen Operations: Assist in the efficient and organised operation of the kitchen during service. Coordinate with Chef de Parties and other kitchen staff to ensure seamless workflow. Troubleshoot and resolve any kitchen operational issues in real-time. Act as the Executive Chef\'s representative in their absence, overseeing kitchen operations, ensuring service standards are upheld, and addressing any emergencies. Quality Control: Monitor the quality and consistency of dishes throughout the service period. Conduct regular tastings and evaluations to maintain high culinary standards. Address any discrepancies or issues with the kitchen team promptly. Customer Interaction: Collaborate with front-of-house staff to address customer feedback and special dietary requirements. Participate in customer interactions when necessary, providing insights into menu items and culinary techniques. Training and Development: Identify areas for skill development among kitchen staff and implement training programs. Encourage continuous learning and growth within the kitchen team. Administrative Tasks: Assist in administrative tasks such as scheduling, payroll, and maintaining kitchen records. Collaborate with the Executive Chef on budgeting and financial planning. Act as the Executive Chef\'s representative in their absence, overseeing kitchen operations, ensuring service standards are upheld, and addressing any emergencies. Qualifications: High school diploma or equivalent 6+ years of experience as Chef de Partie or equivalent Extensive knowledge of food preparation and cooking techniques, demonstrating mastery of various culinary methods, cuisines, and international culinary trends. Exceptional leadership and communication skills, effectively managing and motivating teams, providing clear instructions, and resolving conflicts. Ability to work under pressure and meet deadlines, maintaining composure and focus during peak service periods and challenging situations. Passion for food and culinary excellence, demonstrating a deep appreciation for flavours, textures, and the art of creating exceptional culinary experiences. Strong organisational and time management skills, prioritising tasks, meeting deadlines, and managing multiple responsibilities simultaneously. Collaborative and team-oriented approach, fostering a positive and supportive work environment while maintaining high standards of performance. Adaptability and flexibility, readily adjusting to changes in menu, staffing, or service demands. Commitment to continuous learning and professional development, staying abreast of culinary trends, techniques, and industry standards.

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