Job Description

Overview As the Sous Chef, you will be a vital part of the culinary team, supporting the Head Chef in the day-to-day operations of the kitchen. Your role involves overseeing kitchen staff, assisting in menu planning, and ensuring the highest standards of food quality and presentation. The Sous Chef plays a key leadership role in maintaining a well-organized and efficient kitchen, contributing to a positive and collaborative work environment. Key Responsibilities Kitchen Management: Assist the Head Chef in managing and coordinating all aspects of kitchen operations. Ensure adherence to established recipes, portion sizes, and quality standards. Staff Supervision: Supervise and train kitchen staff, ensuring they understand and follow proper cooking techniques and safety procedures. Collaborate with the Head Chef in scheduling and assigning tasks to kitchen personnel. Menu Support: Assist in menu planning, development, and execution, considering factors such as seasonality, cost, and customer preferences. Contribute creative ideas for daily specials and promotions. Quality Control: Monitor food preparation to ensure consistency, taste, and presentation meet the established standards. Conduct regular quality checks and taste tests. Inventory Management: Assist in managing food inventory, minimizing waste, and ensuring proper storage of ingredients. Collaborate with the Head Chef in ordering and receiving supplies. Training and Development: Conduct training sessions for kitchen staff on new recipes, cooking techniques, and safety procedures. Foster a positive and collaborative work environment, promoting teamwork and professional growth. Health and Safety Compliance: Enforce and uphold health and safety standards, ensuring a clean and organized kitchen environment. Work with the Head Chef to implement and maintain food safety protocols. Customer Service: Collaborate with front-of-house staff to ensure smooth communication and execution of customer orders. Address any kitchen-related customer concerns promptly and professionally. Collaboration with Head Chef: Work closely with the Head Chef to execute the culinary vision and maintain high-quality standards. Step in to assume responsibilities in the absence of the Head Chef. Requirements Proven experience as a Sous Chef or in a similar culinary role. Culinary degree or equivalent professional experience. Strong culinary and leadership skills. Knowledge of food safety and sanitation regulations. Excellent communication and interpersonal skills. Ability to work in a fast-paced environment and handle high-pressure situations. Creativity and passion for the culinary arts. Skills: quality control,inventory management,chef

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