SOUS CHEF

Handle kitchen operations in the Central Kitchen

Assist in planning and execution of new menu, including research & developing process, costing

Assist the Executive Chef in planning and directing food preparation for catering events

Assist in the planning and development of menus and recipes

Ensure to meet the quality standards and presentation of all food items

Comply with and enforce sanitation regulations and safety standards

Perform any other duties assigned by the Executive Chef

Requirements:

Minimum 3 years of experience as a Sous Chef

Knowledge in French Cuisine is a plus

Must have the ability to create and present innovation ideas in canapés production

Accuracy and speed in handling emergency situations and providing solutions

Highly creative and has keen eyes for details

Luxe Catering is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees. We do not discriminate on the basis of race, religion, gender, age, sexual orientation, disability, or any other legally protected status.