Sous Chef

Summary:
The Sous Chef will be responsible for assisting the Head Chef in daily kitchen operations, ensuring food quality, managing kitchen staff, and maintaining a safe and clean culinary environment.

Job Responsibility:
1. Assist the Head Chef in developing menu items, recipes, and overall food preparation.
2. Oversee the kitchen staff, including training, scheduling, and supervising.
3. Ensure that food quality and presentation meet the restaurant's standards.
4. Monitor food inventory and place orders as needed to maintain stock levels.
5. Collaborate with the culinary team to create new dishes and specials.
6. Maintain a clean and organized kitchen area, following all health and safety regulations.
7. Help in controlling food cost and minimizing waste.
8. Assist in maintaining kitchen equipment and utensils in good working condition.

Candidate Requirements:
1. Proven experience as a Sous Chef or relevant role in a high-volume kitchen.
2. Extensive knowledge of culinary techniques and practices.
3. Strong leadership and communication skills.
4. Ability to work well under pressure in a fast-paced environment.
5. Excellent organizational skills and attention to detail.
6. Understanding of food safety and sanitation guidelines.
7. Degree in Culinary Arts or relevant field is a plus.

Culinary expertise
2. Menu planning and preparation
3. Leadership and team management
4. Food safety and sanitation knowledge
5. Creativity in recipe development
6. Time management and organization
7. Strong communication skills
8. Ability to work well under pressure
9. Attention to detail
10. Knowledge of kitchen equipment and techniques