Sous Chef Specialty

Support the Chef de Cuisine in managing all aspects of kitchen operations, including menu execution and production planning.

Supervise, train, and motivate culinary staff to maintain high levels of performance and teamwork.

Ensure strict adherence to food safety, sanitation, and hygiene standards across the kitchen.

Maintain food cost targets by managing inventory, controlling waste, and optimizing purchasing.

Assist in developing new dishes and menus aligned with the restaurant s concept and guest preferences.

Conduct daily briefings to ensure consistent communication and coordination with front-of-house teams.

Monitor portion control, presentation standards, and overall food quality.

Lead by example to ensure staff professionalism, discipline, and compliance with brand standards.

Handle guest feedback with professionalism and ensure continuous improvement in product and service.

Ensure equipment maintenance and report any issues promptly for resolution.

Skills Set

• Culinary Leadership and Team Development
• Menu Planning and Recipe Innovation
• Food Quality and Cost Management
• HACCP and Sanitation Compliance
• Staff Training and Mentoring
• Inventory and Procurement Management
• Guest Feedback and Service Excellence