Sous Chef

The AUGUST, a new music restaurant is seeking an experienced and creative Sous Chef.The Sous Chef is a critical member of the kitchen team, responsible for assisting the Head Chef in overseeing kitchen operations, ensuring the preparation of high-quality dishes, and maintaining the highest standards of food safety and hygiene. The Sous Chef plays a key role in menu development, kitchen staff supervision, and ensuring a seamless flow of kitchen activities.

Key Responsibilities:

1. Assist the Head Chef in the daily operations of the kitchen.
2. Supervise and train kitchen staff, ensuring consistency in food preparation and presentation.
3. Ensure that all dishes are prepared to the highest standards and according to recipes.

1. Prepare and cook menu items as directed by the Head Chef.
2. Monitor the quality of ingredients and ensure that they are used efficiently.
3. Participate in menu planning and development, including the creation of specials and new dishes.

1. Ensure that the kitchen meets all health and safety standards, including proper food storage, sanitation, and cleanliness.
2. Oversee the cleaning of kitchen equipment and work areas, ensuring compliance with hygiene regulations.
3. Conduct regular inspections to maintain a safe and sanitary environment.

1. Assist in ordering and managing inventory to ensure that the kitchen is always stocked with necessary ingredients and supplies.
2. Monitor stock levels and minimise waste through efficient use of ingredients.
3. Ensure that deliveries are checked for quality and that storage areas are organised.

1. Work closely with the Head Chef and other kitchen staff to ensure a smooth and efficient kitchen operation.
2. Foster a positive and collaborative work environment, encouraging teamwork and open communication.
3. Step into the Head Chef's role in their absence, ensuring that kitchen operations run smoothly.

1. Ensure that all dishes leaving the kitchen meet the restaurant's quality standards and customer expectations.
2. Address any customer feedback or concerns related to food quality promptly and professionally.

Qualifications:

• Proven experience as a Sous Chef or in a similar role in a high-quality restaurant.
• Strong knowledge of culinary techniques, kitchen equipment and food safety standards.
• Excellent leadership and team management skills.
• Ability to work in a fast-paced environment and handle multiple tasks efficiently.
• Formal culinary training or relevant certifications required.

Physical Requirements:

• Ability to stand for long periods.
• Ability to lift heavy items.
• Ability to work in a hot, busy kitchen environment.