Sous Chef

Skills:

Company Overview

Job Overview

Qualifications And Skills

• Proven expertise in food preparation techniques and culinary skills to deliver exceptional dining experiences.
• Experience in line cooking with a focus on detail to ensure timely and quality food service during operations.
• Ability to assist in inventory management, maintaining stock levels and replenishing supplies as needed.
• Strong skills in staff training to develop kitchen team's culinary abilities and enhance operational efficiency.
• Competence in quality control, ensuring all dishes meet established standards and customer satisfaction.
• Excellent organizational skills for menu planning (Mandatory skill) to create appealing and varied menu items.
• Understanding of kitchen safety and hygiene practices, ensuring compliance with health regulations.
• Capability to work under pressure in a fast-paced environment, maintaining good performance and attitude.
  

Roles And Responsibilities

• Collaborate with the executive chef to plan menus and create appealing dishes aligned with culinary standards.
• Supervise kitchen staff, guiding them in food preparation and cooking techniques, while ensuring optimal efficiency.
• Manage inventory levels, source ingredients, and ensure freshness and quality in food supplies.
• Enforce strict adherence to health and safety standards in all culinary processes and kitchen practices.
• Maintain high-quality control by tasting dishes, ensuring consistency and adherence to recipes.
• Assist in training kitchen staff, fostering a positive environment conducive to skill development and teamwork.
• Coordinate with service staff to ensure seamless and efficient service delivery to patrons.
• Adapt to changes in food trends and customer preferences by innovating and experimenting with new recipes.