The Sous Chef - Cold Kitchen is responsible for overseeing all aspects of the cold food preparation section within a commissary kitchen. This includes the creation of salads, appetizers, charcuterie, desserts, and other cold dishes, ensuring the highest standards of quality, presentation, and hygiene. The ideal candidate will possess exceptional culinary skills, strong leadership abilities, and a deep understanding of food safety protocols.
- Oversee and manage daily operations of the cold kitchen section, including prep, production, and plating.
- Prepare a wide variety of cold dishes, including salads, dressings, appetizers, canapés, sandwiches, charcuterie boards, and certain desserts, ensuring consistency and adherence to recipes.
- Develop and innovate new cold menu items in collaboration with the Executive Chef, focusing on seasonal ingredients and current culinary trends.
- Ensure all food preparation and storage areas meet strict hygiene and food safety standards (HACCP, local health regulations).
- Manage inventory for cold kitchen ingredients, including ordering, receiving, and proper storage to minimize waste and control costs.
- Supervise, train, and mentor junior kitchen staff, delegating tasks effectively and providing constructive feedback.
- Maintain equipment in the cold kitchen, ensuring proper cleaning and functionality, and reporting any maintenance issues.
- Collaborate with other kitchen sections and front-of-house staff to ensure smooth service delivery and guest satisfaction.
- Monitor food quality and presentation, making necessary adjustments to ensure all dishes meet the establishment's standards.
- Assist with other kitchen duties and support the Executive Chef as needed during peak times or special events.
