
Website The Lost Wombat
Eat.Gather.Play.
The Sous Chef is responsible for assisting the Head Chef in all aspects of kitchen operations.
This includes menu planning and design, scheduling, inventory control, food preparation and presentation, ensuring culinary standards are met, managing staff and providing training where necessary. The Sous Chef must have a commitment to excellence in quality assurance and customer service.
Responsibilities:
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Assist the Head Chef in menu design and development
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Take responsibility for food production operations
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Manage staff scheduling, training and performance
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Ensure excellent hygiene standards are maintained throughout the kitchen
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Oversee inventory control of all food items including ordering, receiving and storage
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Ensure high quality standards of meal presentation
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Monitor cost control to ensure maximum profitability
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Train staff in food preparation techniques and presentation methods
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Monitor customer feedback and suggest improvements as needed
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Act as a leader within the kitchen environment
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Requirements:
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– Minimum of 3 years experience as a Sous Chef or equivalent role in a professional kitchen environment
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– Proven ability to lead a kitchen team effectively