Posted:1 week ago|
Platform:
Work from Office
Full Time
The Sous Chef in managing daily kitchen operations, preparing food, and supervising staff. They also contribute to Production planning and ensure high-quality food preparation and hygiene standards.
Key Responsibilities:
Food Preparation:
Assisting with food preparation, cooking, and plating, ensuring quality and adhering to recipes.
Kitchen Supervision:
Supervising and coordinating kitchen staff, including cooks and other workers, ensuring tasks are completed efficiently.
Quality Control:
Checking the quality of raw and cooked food products to ensure standards are met.
Hygiene and Safety:
Ensuring compliance with food safety and sanitation regulations, maintaining a clean and organized kitchen.
Staff Training:
Training kitchen staff in preparation, cooking, and food handling, fostering a positive and efficient work environment.
Inventory Management:
Monitoring inventory levels and assisting with ordering supplies as needed.
Problem Solving:
Identifying and resolving issues in the kitchen, seizing control of problematic situations in the absence of senior chefs.
Qualifications:
Culinary training or experience, often with a minimum of 5 years in a related field.
Knowledge of food preparation techniques, hygiene, and safety regulations.
Strong communication, leadership, and organizational skills.
Ability to work in a fast-paced, high-pressure environment.
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