SOUS CHEF

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. 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. Problem-solving skills #J-18808-Ljbffr