Pm Sous Chef

• The Sous Chef will oversee cooks, prep cooks, and other kitchen personnel, ensuring they follow recipes, maintain hygiene standards, and work efficiently.
• Will be involved in preparing dishes, especially sauces, soups, and daily specials, and ensuring consistency in taste and presentation.
• The Sous Chef will collaborate with the Executive Chef on menu development, creating new dishes and updating existing ones.
• Assist with tracking inventory, ordering supplies, and managing food costs.
• The Sous Chef will play a crucial role in maintaining a clean and safe kitchen environment, adhering to health and safety regulations, and training staff on proper food handling procedures.
• Will handle unexpected situations, such as equipment malfunctions, supply shortages, or staff issues, and find solutions to keep the kitchen running smoothly.
• The Sous Chef may train new employees, mentor junior staff, and contribute to the overall development of the kitchen team.
• Will collaborate with the Executive Chef to manage kitchen budgets, minimize food waste, and control operational costs.

• The Sous Chefs will need strong cooking skills, knowledge of various cuisines, and the ability to create and execute recipes.
• Must be able to motivate, train, and supervise a team, delegate tasks effectively, and maintain a positive work environment.
• Effective communication is essential for relaying instructions, coordinating with other staff, and addressing any issues that arise.
• Sous chefs need to be able to think on their feet and find solutions to unexpected challenges.
• They must be able to prioritize tasks, manage multiple responsibilities, and work efficiently under pressure.
• A thorough understanding of health and safety regulations is crucial.
• Sous Chefs need to be flexible and able to adapt to changing situations in a fast-paced kitchen environment.

Hilton