Sous Chef

Sous Chef Job Roles & Duties
1. Kitchen Management:

Assist the head chef in overseeing kitchen operations.
Supervise kitchen staff and ensure tasks are completed efficiently.
2. Food Preparation & Cooking:

Prepare, cook, and plate high-quality dishes.
Maintain consistency in food quality and presentation.
3. Menu Assistance:

Help in developing and planning new dishes or menus.
Ensure that menu items are executed properly.
4. Staff Supervision:

Train and mentor junior kitchen staff.
Ensure staff follows food safety and hygiene standards.
5. Inventory Management:

Monitor food stock levels and order supplies as needed.
Ensure proper storage and organization of ingredients.
6. Health & Safety Compliance:

Ensure kitchen cleanliness and maintain health and safety standards.
Enforce food safety guidelines and correct any violations.
7. Communication:

Coordinate with front-of-house staff for smooth service.
Handle customer complaints or special requests as needed.
A Sous Chef must be organized, skilled in cooking, and capable of leading a team while maintaining high standards in a fast-paced environment.


please send me resume on [email address removed]