Sous Chef (4 month contract)

Description:

• Lead kitchen team in Head Chef's absence
• Provide guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating
• Oversee and organize kitchen stock and ingredients
• Ensure a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance
• Keep cooking stations stocked, especially before and during prime operation hours
• Manage food and product ordering by keeping detailed records and minimises waste, plus works with existing systems to improve waste reduction and manage budgetary concerns
• Supervise all food preparation and presentation to ensure quality and restaurant standards
• Work with head chef to maintain kitchen organization, staff ability, and training opportunities
• Verify that food storage units all meet standards and are consistently well-managed
• Coordinate with restaurant management team on supply ordering, budget, and kitchen efficiency and staffing
• Assist with weekly fresh and freezer stock takes, submitting this weekly too management

Requirements:

• Lead kitchen team in Head Chef's absence
• Provide guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating
• Oversee and organize kitchen stock and ingredients
• Ensure a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance
• Keep cooking stations stocked, especially before and during prime operation hours
• Manage food and product ordering by keeping detailed records and minimises waste, plus works with existing systems to improve waste reduction and manage budgetary concerns
• Supervise all food preparation and presentation to ensure quality and restaurant standards
• Work with head chef to maintain kitchen organization, staff ability, and training opportunities
• Verify that food storage units all meet standards and are consistently well-managed
• Coordinate with restaurant management team on supply ordering, budget, and kitchen efficiency and staffing
• Assist with weekly fresh and freezer stock takes, submitting this weekly too management