Sous chef

Responsibilities

• Menu planning: Assist the head chef in creating, testing, and refining menus
• Food preparation: Prepare dishes, and ensure food quality and presentation
• Staff management: Delegate tasks, oversee each station, and train junior staff
• Kitchen management: Ensure the kitchen is clean and sanitary, and manage supplies and ingredients
• Logistics: Manage scheduling and ensure the kitchen runs smoothly

Skills

• Time management: Prioritize tasks and complete them on time
• Communication: Communicate with the head chef and kitchen staff
• Attention to detail: Ensure dishes meet standards
• Food safety knowledge: Ensure food is prepared safely
• Flexibility: Be able to adapt to changes in the kitchen
• Leadership: Lead the kitchen staff and take charge when the head chef is absent
• Food preparation skills: Have a good understanding of cooking methods and different cuisines