Job Description

Managing kitchen operations and is responsible for various duties, including overseeing food preparation, managing staff, and ensuring quality and safety standards are met. They often play a crucial role in menu planning, inventory management, and training new staff members.

Key Responsibilities of a Sous Chef:

Food Preparation:

Prepares and cooks dishes according to recipes, ensuring high quality and consistency.

Kitchen Management:

Oversees daily kitchen operations, including supervising staff, assigning tasks, and maintaining a clean and organized workspace.

Menu Planning:

Assists with menu development, including creating new dishes and updating existing ones.

Inventory Management:

Monitors inventory levels, orders ingredients, and ensures adequate supplies are available.

Staff Management:

Trains new employees, evaluates performance, and addresses any issues that may arise.

Food Safety:

Ensures compliance with health and safety regulations and food handling procedures.

Quality Control:

Maintains high standards for food quality, presentation, and consistency.

Cost Control:

Contributes to maintaining food costs by managing inventory and ensuring efficiency in the kitchen.

Customer Service:

May interact with customers during food tastings or to address specific requests.
Job Type: Full-time

Pay: ?32,000.00 - ?35,000.00 per month

Benefits:

Food provided
Schedule:

Rotational shift
Work Location: In person