Sous Chef

Description

Position Summary: Responsible for coordinating service, managing staff, and ensuring the quality and presentation of dishes in the kitchen, as well as collaborating on operational administration and control. Key Highlights: 1. Leads and supervises kitchen teams, ensuring service quality. 2. Manages inventory, controls costs, and maintains hygiene standards. 3. Actively participates in food preparation and menu design. 1\. Leadership and Supervision * **Service coordination:** Ensures dishes are served on time and presented correctly, setting the pace for the kitchen line. * **Staff management:** Supervises cooks, assistants, and pastry chefs. Trains new staff and evaluates daily performance. * **Coverage:** Assumes leadership of the kitchen, decision-making, and problem-solving in the executive chef's absence. 2\. Administration and Control * **Inventory and ordering:** Conducts stock counts, monitors inventory levels, and manages raw material orders. * **Cost control:** Helps minimize food waste and oversees product rotation to ensure profitability. * **Hygiene and safety:** Monitors compliance with health, cleanliness, and food handling regulations. 3\. Kitchen Operations * **Preparation and supervision:** Actively participates in food preparation and supervises the quality, taste, and aesthetics of each dish before it reaches the customer. * **Menu support:** Collaborates with the executive chef in designing, creating, and updating seasonal menus and menu cards. Salary: $16,226.40 per month Workplace: On-site employment