Sous Chef

Responsibilities

• Help in the preparation and design of all food and drinks menus.
• Produce high quality plates both design and taste wise.
• Ensure that the kitchen operates in a timely way that meets our quality standards.
• Fill in for the Executive Chef in planning and directing food preparation when necessary.
• Resourcefully solve any issues that arise and seize control of any problematic situation.
• Manage and train kitchen staff establish working schedule and assess staff s performance.
• Order supplies to stock inventory appropriately.
• Comply with and enforce sanitation regulations and safety standards.
• Maintain a positive and professional approach with coworkers and customers.

Requirements and skills

• 3 years of experience as a Sous Chef
• Understanding of various cooking methods ingredients equipment and procedures
• Excellent record of kitchen and staff management
• Accuracy and speed in handling emergency situations and providing solutions.
• Familiar with industry s best practices
• Working knowledge of various computer software programs (MS Office restaurant management software POS)
• BS degree in Culinary science or related certificate would be a plus.

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