Sous Chef

Job Description for Section Chef
Position: Section Chef
Reports To: Head Chef
Key Responsibilities:
1. Section Management
o Manage a specific section of the kitchen (e.g., grill, sauté, pastry).
o Ensure smooth operation of the section during service hours.
2. Food Preparation and Cooking
o Prepare and cook dishes according to recipes and quality standards.
o Ensure all dishes from the section are consistent in taste and presentation.
3. Team Supervision
o Supervise junior kitchen staff in the section.
o Provide training and guidance to kitchen assistants and cooks.
o Delegate tasks and ensure they are completed efficiently.
4. Inventory and Supplies
o Monitor stock levels and communicate needs to the Head Chef.
o Ensure proper storage and labeling of ingredients.
5. Hygiene and Safety
o Maintain high standards of cleanliness and organization in the section.
o Follow food safety and hygiene regulations.
6. Quality Control
o Ensure all dishes meet the restaurant’s quality standards.
o Taste and adjust dishes to ensure consistency.
7. SOP Compliance
o Adhere to the kitchen’s standard operating procedures.
o Assist with opening and closing duties as per SOP.
8. Collaboration
o Work closely with other section chefs and kitchen staff.
o Communicate effectively with the Head Chef regarding any issues or needs.
Requirements:
• Proven experience as a Section Chef or similar role.
• Strong knowledge of cooking techniques and kitchen equipment.
• Excellent organizational and time management skills.
• Ability to work under pressure in a fast-paced environment.
• Strong leadership and team management abilities.