Sous Chef (Western)
Core
Oversee kitchen operations, food production, and staff management to maintain quality standards, control costs, and ensure HACCP compliance.
Role type
Senior IC Sous Chef
Builds
Food products and service experiences for guests
Domain
Hospitality / Western Cuisine
Deliverable
production ML models | product features | dashboards & analysis | research | client delivery | infrastructure | physical/clinical work -> physical/clinical work (Note: Corrected to 'product features' or 'physical/clinical work' based on context? Actually, for a chef, it's 'product features' (food items) or better 'physical/clinical work' is wrong. Let's map to 'product features' as they build the menu items, or simply 'food production'. The schema options are fixed. 'product features' fits best as they build the food product.
Required skills
menu planning, cost control, HACCP compliance, staff training and scheduling, inventory management, food quality monitoring, equipment operation, recipe documentation, team leadership, cross-department liaison
Preferred skills
multi-skilling, performance appraisal, continuous improvement evaluation
Technologies
kitchen equipment, HACCP record systems, rostering software
Responsibilities
Maintain food philosophy and standardized product quality, manage staff sections and schedules, monitor food wastage and cost effectiveness, ensure HACCP procedures and hygiene standards, liaise with catering and stewarding departments, train and appraise team members, update recipe manuals and stock records
Seniority
Senior, hands-on IC