Sous Chef
1 month ago
Key Responsibilities:
* Assist Head Chef: Support the Head Chef in all aspects of kitchen operations, including menu planning, inventory management, and staff supervision.
* Food Preparation: Oversee and participate in the preparation, cooking, and presentation of food, ensuring high standards of quality and consistency.
* Kitchen Management: Supervise and coordinate activities of kitchen staff, ensuring efficient workflow, adherence to recipes, and proper use of kitchen equipment.
* Quality Control: Monitor and maintain the quality of all food served, implementing and enforcing health and safety standards.
* Inventory Control: Assist in managing inventory, ordering supplies, and maintaining stock levels, ensuring minimal waste and optimal cost-efficiency.
* Staff Training: Train, mentor, and motivate kitchen staff, fostering a positive and productive work environment.
* Menu Development: Collaborate with the Head Chef in creating and updating menus, considering seasonal ingredients, current trends, and customer preferences.
* Cost Management: Help in managing food costs, portion control, and waste reduction strategies.
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