Sous Chef at IBIC Holdings – Apply Now

Job Description:

The Sous Chef is a key member of the kitchen staff and would be responsible for assisting the Head Chef in supervising and coordinating the day-to-day culinary operations. The Sous Chef ensures food quality, safety, and consistency while leading and mentoring the kitchen staff.

Key Responsibilities:

• Assist in Food Preparation: Collaborate with the Head Chef to prepare and cook high-quality dishes, following established recipes and standards.
• Kitchen Management: Oversee the kitchen in the absence of the Head Chef, ensuring a smooth flow of food production, timely service, and adherence to safety and sanitation standards.
• Team Leadership: Lead and motivate kitchen staff, providing guidance, training, and support to maintain high morale and performance levels.
• Inventory Management: Manage and monitor inventory, ensuring the availability of ingredients and supplies while minimizing waste.
• Menu Development: Contribute to menu planning and the creation of new dishes, maintaining an understanding of current culinary trends.
• Quality Control: Ensure that all dishes leaving the kitchen meet quality and presentation standards.
• Kitchen Organization: Maintain an organized and efficient kitchen, including proper storage, equipment maintenance, and cleanliness.

Key Performance Indicators (KPIs):

• Food Quality: Maintain consistently high food quality and taste, as evidenced by customer feedback and the number of returned dishes.
• Kitchen EfficiencEnsure efficient kitchen operations, minimizing food waste and controlling food costs.
• Inventory Control: Keep inventory costs within budget while maintaining optimal ingredient availability.
• Food Safety and Sanitation: Maintain a high standard of cleanliness and food safety practices with zero health inspection violations.

Requirements:

• Proven 2 experience as a Chef de Partie or in a similar role, preferably in a fine dining or upscale restaurant.
• Culinary degree or relevant certification.
• Strong knowledge of food safety, sanitation, and kitchen operations.
• Leadership and management skills, with a focus on team development.
• Creativity and a passion for food, demonstrated by innovative dishes.
• Excellent time management and organizational skills.
• Ability to work under pressure and in a fast-paced environment.
• Strong communication skills for effective kitchen coordination.
• Willingness to work evenings, weekends, and holidays.
• Physical endurance to stand for extended periods and lift heavy objects.