Job Description

The Sous Chef is the second-in-command in the kitchen, assisting the Executive Chef in managing kitchen operations, ensuring food quality, and supervising kitchen staff. This role is pivotal in maintaining high culinary standards and delivering exceptional dining experiences to guests.

• Oversee daily kitchen operations, ensuring efficient food preparation and service.

• Supervise and coordinate activities of kitchen staff, including line cooks and kitchen assistants.

• Ensure that all dishes are prepared and presented according to restaurant standards.

• Collaborate with the Executive Chef to design and update menus, incorporating seasonal ingredients and customer preferences.

• Assist in creating new recipes and refining existing ones to enhance the dining experience.

• Monitor inventory levels and order supplies as needed to maintain stock.

• Ensure proper storage and rotation of food items to minimize waste and maintain freshness.

Skill set

• Ability to work in shifts
• Ability to work independently
• Cooking
• Excellent use of various cooking methods
• ingredients
• equipment
• tools and processes
• Food presentation
• Kitchen Management
• Knife skill
• Knowledge of best practices for safety and sanitation