Sous Chef

About Company-

Fashion TV, a leading global network with over 2 billion viewers across 190+ countries, is a proven media powerhouse in luxury fashion and lifestyle. With 23 years in business, we conduct over 150 successful ventures and continue to innovate in the industry. 

Job Role- Sous Chef

The Sous Chef is the second-in-command in the kitchen and plays a key role in overseeing food preparation, kitchen staff, and quality control. The ideal candidate is a skilled culinary professional with leadership abilities, a passion for food, and a dedication to maintaining high standards of hygiene and efficiency in a fast-paced kitchen environment. 

Key Responsibilities:

• • Assist the Executive Chef in the planning and preparation of meals and menus.

  • Supervise and coordinate activities of cooks and other kitchen staff.

  • Ensure that food quality, taste, and presentation meet the restaurant’s standards.

  • Manage kitchen inventory and ensure the availability of food and kitchen supplies.

  • Maintain compliance with sanitation and safety regulations.

  • Train, mentor, and evaluate kitchen staff performance.

  • Monitor portion and waste control to maintain profit margins.

  • Step into the role of Head Chef in their absence.

  • Collaborate with the Executive Chef to introduce new dishes and seasonal menus.

  • Ensure efficient operation during busy service hours.

  • Handle customer feedback related to food and resolve any issues promptly.

  Qualifications and Skills:

  • Proven experience as a Sous Chef or similar role in a professional kitchen.

  • Culinary degree or equivalent training preferred.

  • Strong knowledge of food and kitchen hygiene standards.

  • Leadership skills and ability to manage and motivate a team.

  • Excellent time management and organizational skills.

  • Flexibility to work evenings, weekends, and holidays.

  • Passion for food and creativity in culinary arts.

  Physical Requirements:

  • Ability to stand for long periods.

  • Capability to lift heavy pots, pans, and food items (up to 50 lbs).

  • Work in a hot, fast-paced environment.

  • Preferred Qualifications for a Sous Chef:

    • Culinary Degree or Certification from an accredited culinary school (e.g., Le Cordon Bleu, CIA, etc.).

    • 3–5 years of experience in a high-volume or fine-dining kitchen.

    • Experience in menu development and recipe costing.

    • Knowledge of food trends, dietary restrictions, and international cuisines.

    • Proficiency in kitchen management software (e.g., inventory, scheduling, POS integration).

    • Experience with staff training and development programs.

    • Formal training or certification in Food Safety and Sanitation (e.g., ServSafe).

    • Strong background in plating, portion control, and quality assurance.

    • Prior experience working in Michelin-starred or award-winning restaurants (if applicable).

    • Ability to handle special events, banquets, or catering operations.

    • Kitchen Operations & Food Preparation:

      • Assist in planning, preparing, and presenting dishes to the highest standard.

      • Ensure timely and efficient delivery of food during service hours.

      • Supervise food preparation activities and ensure consistency in taste, portion, and presentation.

      • Monitor stock levels and assist in ordering ingredients and supplies as needed.

      • Participate in the development of new menu items and seasonal offerings.

      Team Leadership & Training:

      • Lead and support kitchen staff during service in the absence of the Head Chef.

      • Help train, mentor, and supervise junior chefs and kitchen staff.

      • Assign tasks and ensure proper workflow and division of responsibilities.

      • Foster a positive, collaborative kitchen culture.

      Health, Safety & Hygiene:

      • Enforce strict health and safety regulations and kitchen hygiene standards.

      • Ensure all equipment is maintained and cleaned regularly.

      • Monitor food storage and rotation to reduce waste and ensure freshness.

      Administrative & Strategic Support:

      • Assist the Head Chef in budgeting, costing, and portion control to meet financial goals.

      • Help prepare reports related to kitchen performance, inventory, and staffing.

      • Work with suppliers to ensure quality and value of ingredients.

      Customer Interaction (if applicable):

      • Address special dietary requests or food-related complaints from guests.

      • Assist in customizing menus for events, banquets, or VIP guests.