Sous chef:
Duties and Responsibilities
1. Assist the Executive Chef: Support the executive chef in menu planning, food preparation, and kitchen management.
2. Supervise Kitchen Staff: Oversee and coordinate the activities of kitchen staff, ensuring tasks are performed efficiently.
3. Food Preparation: Prepare and cook dishes according to recipes and standards, ensuring high quality and consistency.
4. Inventory Management: Monitor inventory levels, assist with ordering supplies, and manage food storage.
5. Maintain Safety Standards: Ensure compliance with health and safety regulations, including food handling procedures.
6. Quality Control: Taste dishes and evaluate food presentation to maintain culinary standards.
7. Training Staff: Train and mentor junior kitchen staff in cooking techniques and kitchen practices.
8. Menu Development: Contribute to menu development and suggest new recipes or improvements.
9. Cost Control: Assist in managing food costs and minimizing waste in the kitchen.
10. Handle Emergencies: Address any issues or emergencies in the kitchen and collaborate with the executive chef to resolve them.
Skills and Qualifications:
- Proven experience as a Sous chef or in a similar role.
- Culinary degree or relevant training is highly desirable.
- Ability to work in a fast-paced environment.
- Cooking skills
- Leadership skills
- Time-management skills
- Problem-solving skills
