Sous Chef

Responsibilities

• Menu planning: Collaborate with the head chef to plan menus, create specials, and develop recipes
• Food preparation: Prepare meals for customers and ensure food quality and presentation
• Kitchen management: Supervise the kitchen staff, delegate tasks, and ensure the kitchen runs smoothly
• Inventory management: Track inventory, order supplies, and minimize waste
• Training: Train new kitchen staff and evaluate their performance
• Safety and hygiene: Ensure the kitchen complies with health and safety regulations
• Kitchen cleanliness: Maintain a clean, safe, and organized kitchen.

Preferred candidate profile From Hospitality Industry.

Perks and benefits