Overview:
A Sous Chef provides leadership and support to the kitchen team, working closely with the Executive Chef to ensure efficient and high-quality food service. Responsibilities include supervising staff, preparing menu items, maintaining kitchen standards, and ensuring smooth kitchen operations.
Responsibilities:
- Assisting the Executive Chef in all kitchen operations
- Overseeing food preparation and cooking
- Menu execution and recipe adherence
- Staff supervision, training, and scheduling
- Maintaining kitchen cleanliness and hygiene
- Ensuring food quality and consistency
- Inventory management and ordering (sometimes)
- Strong culinary skills and knowledge of various cooking techniques
- Leadership and management abilities
- Organizational and time-management skills
- Ability to work under pressure and in a fast-paced environment
- Knowledge of food 1 safety and sanitation regulations