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Sous Chef
16 Apr

Sous Chef

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Job Description: As a sous chef your role is to assist the head chef plan and direct the activities within the kitchen.

Your day-to-day duties may involve:

  • food preparation
  • plating food
  • maintaining the cleanliness of the kitchen
  • planning staff rosters
  • developing the menu

The sous chef is a key figure in ensuring the kitchen is working efficiently. As a sous chef, you will help the head chef lead and motivate the kitchen team, ensuring that all dishes are prepared, cooked and presented to high standards. You will ensure that the food is of the highest quality and that regular temperature checks are carried out. The sous chef will also work with the head chef to create menus and liaise with the sommelier who will create an accompanying drinks menu.

As a sous chef, you are responsible for training your staff and making sure they are aware of the current menu. You will encourage them to use efficient food preparation techniques that will enable the quick production of dishes at the restaurant. It is your responsibility to maintain health and hygiene standards in the kitchen and check that the team members are doing the same. 

You’ll work with many types of ingredients, as a fine dining restaurant will rotate its menu and use fresh, seasonal produce. Fresh ingredients have a low shelf life so the stock will be monitored to make sure the fresh food is not contaminated. 

Skills:

    • Complete kitchen documentation
    • Contribute to the control of resources
    • Contribute to the development of recipes and menus
    • Contribute to the selection of staff for activities
    • Cook and finish complex fish dishes
    • Cook and finish complex game dishes
    • Cook and finish complex meat dishes
    • Cook and finish complex poultry dishes
    • Cook and finish complex shellfish dishes
    • Cook and finish complex vegetable dishes
    • Develop productive working relationships with colleagues
    • Ensure food safety practices are followed in the preparation and serving of food and drink
    • Lead a team to improve customer service
    • Maintain food safety when storing, preparing, and cooking food
    • Maintain the health, hygiene, safety, and security of the working environment
    • Prepare fish for complex dishes
    • Prepare game for complex dishes
    • Prepare meat for complex dishes
    • Prepare poultry for complex dishes
    • Prepare shellfish for complex dishes
    • Prepare, cook, and finish complex bread and dough products
    • Prepare, cook, and finish complex cakes, sponges, biscuits, and scones
    • Prepare, cook, and finish complex cold desserts
    • Prepare, cook, and finish complex hot desserts
    • Prepare, cook, and finish fresh pasta dishes
    • Prepare, cook, and present complex cold products
    • Prepare, finish and present canapés and cocktail products
    • Prepare, process, and finish complex chocolate products
    • Prepare, process and finish marzipan, pastillage and sugar products
    • Produce healthier dishes
    • Produce sauces, fillings, and coatings for complex desserts
    • Provide learning opportunities for colleagues
    • Supervise food production operations

Available Training and Certifications: