Sous Chef- Isiolo At Brites Management

DUTIES AND RESPONSIBILITIES
Assist the Head Chef in overseeing the daily operations of the kitchen.
Provide leadership to kitchen staff by assigning tasks and monitoring performance.
Ensure smooth teamwork and a positive working environment.
Prepare meals according to the restaurant's recipes and ensure they meet set standards.
Train junior kitchen staff on food preparation techniques, plating, and presentation.
Ensure that food is cooked and served on time, maintaining consistency in taste and portioning.
Collaborate with the Head Chef to plan, modify, and develop seasonal menus.
Provide input on new recipes and ensure customer preferences are incorporated.
Experiment with new cooking methods and ingredients to enhance the culinary offering.
Monitor all stages of food preparation to ensure the highest quality is maintained.
Conduct tastings and checks to ensure consistency in flavor and presentation.
Address any customer complaints related to food quality in a timely and professional manner.
Track stock levels and place orders with suppliers to prevent shortages or wastage.
Monitor food costs and wastage to ensure profitability targets are met.

KEY REQUIREMENT SKILLS AND QUALIFICATION
Certificate, Diploma, or Degree in Culinary Arts or a related field
1-2 years of experience as a Sous Chef, Chef de Partie, or in a similar supervisory role.
Ability to lead and motivate the kitchen team effectively.
Ability to handle multiple tasks efficiently in a fast-paced environment.
Understanding of hygiene practices, food safety regulations, and HACCP principles.