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.