Sous Chef or CDP Level Chef
Sous Chef or CDP Level Chef
Posted on :
20-04-2025
Employer Active
1 Vacancy
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Job Description
Sous Chef / Chef de Partie (CDP)
The Sous Chef is a crucial role in the culinary team responsible for assisting the Head Chef in managing kitchen operations maintaining food quality and ensuring a smooth workflow in a fastpaced environment. As the secondincommand in the kitchen the Sous Chef plays a pivotal role in training staff creating innovative dishes and maintaining high standards of food presentation and hygiene. This role requires a blend of culinary creativity leadership capabilities and organizational skills to ensure that all kitchen activities align with the restaurants vision and customer expectations. The Sous Chef is also responsible for monitoring inventory ordering supplies and controlling food costs while being an integral part of the kitchen s strategic planning. In essence the Sous Chef functions as a vital support system for the Head Chef guaranteeing operational efficiency and superb dining experiences for patrons.
Key Responsibilities
- Assist the Head Chef in daily kitchen operations.
- Supervise kitchen staff and coordinate their activities.
- Ensure high standards of food quality and presentation.
- Plan prepare and plate creative dishes in line with restaurant menus.
- Monitor and maintain inventory levels of food and supplies.
- Implement and enforce food safety regulations and cleanliness standards.
- Train and mentor junior kitchen staff.
- Assist in the development and refinement of new recipes.
- Participate in menu planning and seasonal specials.
- Manage food cost and waste to maximize profitability.
- Handle customer special requests and dietary restrictions appropriately.
- Prepare meals in accordance with dietary restrictions and allergies.
- Collaborate with the frontofhouse team to ensure a seamless dining experience.
- Assist with the management of kitchen schedules and staff rotations.
- Stay updated on culinary trends and techniques.
- Maintain a positive and motivating team environment.
Required Qualifications
- High school diploma or equivalent; culinary arts degree preferred.
- Minimum 35 years of experience in a kitchen role.
- Previous experience as a Sous Chef or CDP in a reputable establishment.
- Strong knowledge of various cooking methods and cuisines.
- Familiarity with food safety standards and regulations.
- Excellent communication and interpersonal skills.
- Ability to work under pressure in a fastpaced environment.
- Proficiency in inventory management and cost control.
- Creativity and passion for food styling and presentation.
- Strong leadership abilities to motivate the kitchen team.
- Experience with menu planning and development.
- Ability to manage multiple tasks and priorities effectively.
- Flexibility to work evenings weekends and holidays.
- The physical stamina and capability to stand for extended periods of time.
- Basic knowledge of computer skills for ordering and reservations systems.
- Certifications in food safety and sanitation preferred.
food quality,inventory management,team collaboration,creativity,customer,communication,menu planning,food styling and presentation,interpersonal skills,food safety and sanitation,culinary creativity,organizational skills,food safety,leadership skills,time management,leadership capabilities,cost control,communication skills
Employment Type
Full Time
Key Skills
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