Souschef køkken søges til DHABA Indian restaurant

Job Title: Sous Chef

Job Summary:

The Sous Chef assists the Executive Chef in overseeing the kitchen’s operations, including food preparation, cooking, plating, and staff supervision. This role ensures the quality, consistency, and creativity of dishes while maintaining a clean and efficient kitchen environment. 

Key Responsibilities:

1. Food Preparation & Cooking: • Assist in daily food preparation according to the restaurant’s menu and quality standards. • Ensure dishes are prepared and presented to the highest standards of quality, taste, and presentation.

2. Staff Supervision & Training: • Supervise kitchen staff, including cooks, assistants, and dishwashers, ensuring they adhere to kitchen protocols and deliver consistent quality. • Train junior kitchen staff and assist in skill development and growth.

3. Kitchen Operations: • Ensure the kitchen runs smoothly, including coordinating the kitchen team’s activities during service times. • Take charge of kitchen operations in the absence of the Executive Chef.

4. Quality Control: • Monitor the consistency and quality of dishes coming out of the kitchen. • Ensure portion control and presentation standards are followed.

Qualifications & Skills:

• Proven experience as a Sous Chef or in a similar role in a high-end restaurant or hospitality environment.

• Strong knowledge of kitchen operations, food preparation, and cooking techniques.

• Excellent leadership and team management skills.

• Ability to handle pressure and work efficiently in a fast-paced environment.

• Good communication skills and the ability to work effectively with the kitchen and front-of-house teams.

Working Conditions:
• Fast-paced, high-pressure kitchen environment.

• Ability to work flexible hours, including evenings, weekends, and holidays.

• Physical requirements include standing for long periods, lifting heavy items, and working in hot conditions.
Reports To: Executive Chef