Food Production: Assist the Head Chef in planning and preparing a variety of menu items, including appetizers, entrees, desserts, and banquet dishes.
Ensure the highest standards of food quality, presentation, and taste are consistently maintained.
Supervise and guide junior kitchen staff in food preparation techniques.
Monitor food inventory and ensure proper stock levels are maintained.
Kitchen Operations: Assist in the day-to-day operations of the kitchen, including food ordering, receiving, and storage.
Maintain a clean and organized kitchen environment, adhering to all food safety and sanitation regulations.
Train and mentor junior kitchen staff on food safety and hygiene procedures.
Assist in the development and implementation of new menu items and specials.
Team Leadership: Supervise and motivate the kitchen staff, ensuring a positive and productive work environment.
Conduct regular team meetings and provide ongoing training and support.
Assist in the recruitment and selection of kitchen staff.
Address any staff concerns or disciplinary issues promptly and effectively.
Quality Control: Conduct regular quality control checks on food preparation and presentation.
Ensure that all dishes are prepared and served according to established recipes and standards.
Monitor food costs and identify opportunities for cost savings.
Communication & Collaboration: Communicate effectively with the Head Chef, front-of-house staff, and other departments.
Collaborate with the Head Chef to develop and implement new culinary concepts and ideas.
Proven experience as a Sous Chef or Chef de Partie in a high-volume, fast-paced kitchen environment.
Diploma or Degree in Culinary Arts or related field.
Strong culinary skills, including knowledge of various cooking techniques and cuisines.
Excellent organizational, time management, and problem-solving skills.
Ability to work effectively under pressure and meet deadlines.
Strong leadership, communication, and interpersonal skills.
Passion for food and a commitment to providing exceptional culinary experiences.
Experience in a fine dining or upscale restaurant environment is preferred.