Sous Chef

Assisting the Head Chef: Supporting the head chef in menu planning, recipe development, and overall kitchen management
Supervising Kitchen Staff: Overseeing the kitchen team, delegating tasks, and ensuring smooth operations during service
Food Preparation: Participating in food preparation activities, including cooking, seasoning, and plating dishes according to established recipes and standards
Quality Control: Ensuring the quality, taste, and presentation of all dishes leaving the kitchen meet the restaurant's standards
Inventory Management: Monitoring kitchen inventory, ordering supplies, and managing stock levels to minimize waste and maintain freshness
Kitchen Safety and Hygiene: Enforcing strict adherence to food safety and sanitation standards, as well as kitchen cleanliness and organization
Training and Development: Providing guidance and training to kitchen staff to enhance their culinary skills and maintain consistency in food quality
Menu Development: Collaborating with the head chef to create new menu items and seasonal specials, considering factors such as ingredient availability and customer preferences
Cost Control: Assisting in controlling food and labor costs by minimizing waste, optimizing portion sizes, and ensuring efficient use of resources
Customer Interaction: Occasionally interacting with customers to address any special dietary requirements, receive feedback, and ensure a positive dining experience