Sous Chef

Key Responsibilities

• Assist the Head Chef in managing daily kitchen operations and food preparation.
• Prepare, cook, and present dishes according to recipes and quality standards.
• Supervise and coordinate kitchen staff to ensure efficient workflow.
• Monitor food inventory, ingredient quality, and stock levels.
• Assist with menu planning, recipe development, and portion control.
• Ensure compliance with food safety, hygiene, and sanitation standards.
• Monitor food costs, minimize wastage, and maintain proper storage of ingredients.
• Maintain cleanliness and ensure kitchen equipment is properly used and maintained.
• Support the Head Chef in managing kitchen schedules and resolving operational issues.