SOUS CHEF

Key Responsibilities

• Supervision & Leadership: Manage and motivate kitchen staff, assign tasks, oversee cooking stations, and act as the second-in-command.
• Food Preparation & Quality: Ensure food is prepared according to recipes and standards, and maintain the highest quality and presentation.
• Menu Development: Assist the executive chef in planning menus, creating new dishes, and pricing menu items.
• Inventory Management: Track inventory, order supplies from vendors, and ensure sufficient quantities of ingredients are on hand.
• Staff Training & Scheduling: Train and develop new kitchen employees, and create staff work schedules.
• Kitchen Operations: Manage kitchen workflow and equipment, ensuring a smooth and efficient operation.
• Safety & Sanitation: Ensure all health and safety standards and regulations are followed by the staff and in the kitchen environment.