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Sous Chef
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- Prepare and cook high-quality food according to menu guidelines and recipes, following instructions from the Sous Chef or Chef De Cuisine.
- Adhere to proper food handling practices, maintain cleanliness, and ensure the kitchen meets hygiene and waste disposal standards.
- Supervise staff, communicate issues to senior chefs, and ensure smooth operations through effective leadership and quick problem resolution.
- Implement and monitor departmental policies and procedures to ensure work is carried out consistently, maintaining high food quality and service standards.
- Assist in staff training, ensuring team members follow best practices and contributing to skill development for kitchen staff.
- Support in developing creative, seasonal menus, optimize the use of resources, and maintain cost efficiency across food, labor, and energy usage.
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