manage the kitchen staff, oversee food preparation, and ensure that food meets the high standards set by the head chef. Sous chefs also play a role in menu planning, inventory management, and even staff training. Here's a more detailed breakdown of their responsibilities:1. Assisting the Head Chef:
- Supervising the kitchen staff:Sous chefs delegate tasks, oversee food preparation at each station, and ensure that all dishes meet the head chef's standards.
- Managing kitchen operations:They help organize the workflow, ensuring smooth service and efficient production.
- Maintaining food quality:They monitor food preparation, presentation, and taste, ensuring consistency and adherence to established recipes.
- Stepping in when needed:Sous chefs are skilled cooks who can step into any station in the kitchen, especially when staff are absent or during busy periods.
- Collaborating on menu development:They may assist in creating new dishes, testing recipes, and refining existing menu items.
2. Managerial Tasks:
- Inventory management:They track inventory, order supplies, and ensure ingredients are fresh and properly stored.
- Staff training and development:They train new kitchen staff, ensuring they understand procedures, hygiene standards, and food safety regulations.
- Scheduling and staffing:They may assist with creating staff schedules and managing shift assignments.
- Ensuring food safety and hygiene:They maintain a clean and organized kitchen environment, adhering to health and safety regulations.
3. Leadership and Communication:
- Strong communication skills:Sous chefs need to effectively communicate with the head chef, kitchen staff, and potentially front-of-house staff (like servers).
- Leadership qualities:They need to be able to motivate and guide the kitchen team, fostering a positive and productive work environment.
- Problem-solving:They need to be able to troubleshoot issues that arise during service and make quick decisions to maintain smooth operations.
Qualifcations:
- Graduate in Culinary or Hospitality related course.
- At least 1-2 years of expercience as a Sous Chef or
- Strong background in Chef de Partie Pisitions.
Job Types: Full-time, Permanent
Pay: Php470.00 - Php700.00 per day
Benefits:
- Flextime
- Opportunities for promotion
- Paid training
- Pay raise
Ability to commute/relocate:
- Baguio: Reliably commute or planning to relocate before starting work (Preferred)
Education:
- Bachelor's (Preferred)
Work Location: In person
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