Sous Chef
Sous Chef
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Job Description
Job Description:
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Assist the Executive Chef in managing the day-to-day operations of the kitchen including workflow scheduling staffing and training to ensure efficient and effective kitchen operations and managing inventory and supplies to maintain optimal stock levels.
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Collaborate with the Executive Chef in developing new recipes menu items and seasonal specialties that showcase innovation creativity and culinary excellence while meeting guest preferences and dietary restrictions.
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Maintain high standards of quality and consistency in pastry and ice-cream production including taste texture appearance and portion size conducting regular tastings evaluations and quality checks to ensure adherence to standards.
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Supervise cooks commis and kitchen assistants in their daily tasks providing guidance coaching and training to ensure proper techniques efficiency and teamwork in pastry production.
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Assist in managing inventory and procurement of ingredients equipment and supplies including monitoring stock levels controlling costs and ensuring freshness and availability of ingredients for production.
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Oversee the production and presentation of ice-cream pastry and dessert items including baking cooking decorating and finishing techniques ensuring consistency accuracy and excellence in execution.
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Ensure compliance with hygiene and safety standards in the pastry kitchen and ice cream machines including proper handling of ingredients cleanliness of equipment and work surfaces and adherence to food safety regulations.
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Interact with guests in a professional and engaging manner responding to inquiries accommodating special requests and providing recommendations or explanations about pastry menu items and ingredients.
Employment Type
Full-time
