Sous Chef

Task & responsibilities

• Prepare, cook and present high-quality dishes according to restaurant standards.
• Supervise and participate in daily food preparation, production and kitchen service.
• Support the Head Chef in managing kitchen operations and supervising chefs, cooks and kitchen staff.
• Order, receive, store and manage food supplies, including stock rotation, portion control and waste management.
• Check food supply levels, kitchen equipment and par stock, and notify management when additional stock is required.
• Ensure all food is cooked correctly, served on time and presented professionally.
• Use kitchen equipment, appliances, utensils, supplies and tools safely and effectively.
• Ensure food preparation and service run smoothly and consistently.
• Follow kitchen guidelines to ensure food preparation, cooking, plating and presentation are maintained to a high standard.
• Maintain high standards of food hygiene, food safety, food quality and kitchen cleanliness.
• Support improvements to kitchen efficiency by following and helping update kitchen policies and procedures.