Sous Chef

Sous Chef

Subdivision Culinary Supervises: BOH
Department Operation Location BGC
Document Code Key
Relationships

POSITION SUMMARY
A sous chef is responsible for planning and managing food preparation in restaurant kitchens. Known as the assistant to the head chef
or the head chef’s second in command, these skilled individuals perform a range of duties including planning menus, training new
staff, and recording inventory.
ESSENTIAL DUTIES AND RESPONSIBILITIES
1.Directs food preparation and collaborates with executive chef.
2.Helps in the design of food and drink menu.
3.Produces high quality plates, including both design and taste.
4.Oversees and supervises kitchen staff.
5.Assists with menu planning, inventory, and management of supplies.
6.Ensures that food is top quality and that kitchen is in good condition.
7.Keeps stations clean and complies with food safety standards.
8.Offers suggestions and creative ideas that can improve upon the kitchen’s performance.
9.Prepares food properly.
10.Schedules staff shifts.
11.Trains new employees.
12.Orders food supplies.
13.Monitors and maintains kitchen equipment.
14.Solves problems that arise and seizes control of issues in the kitchen.

QUALIFICATIONS AND REQUIREMENTS
Job Requirements
Education
 Bachelor/College Degree in Food & Beverage Services Management or Culinary arts.

Work experience

 Minimum 3-5 years cooking experience in a fine dining or hotel environment and experience in a culinary
leadership role preferred
 Safe Food Handling Certification.

Relevant skills
 The ability to constantly perform well in a high-pressure and fast-paced environment.
 Ability to bend, stand, and stoop for long periods of time, and working long hours in hot conditions
 Ability to communicate clearly with managers, kitchen and dining room employees, and guests.