SOUS CHEF

Sous Chef Duties

• Assist the Head Chef / Executive Chef in the daily operation of the kitchen.
• Supervise and coordinate kitchen staff to ensure efficient food preparation and service.
• Prepare, cook and present dishes according to the restaurant's recipes and quality standards.
• Monitor food quality, portion control and presentation.
• Ensure compliance with food safety, hygiene and sanitation regulations.
• Manage inventory, monitor stock levels and place orders for ingredients when required.
• Train and mentor junior kitchen staff.
• Develop new menu items and assist in menu planning.
• Maintain cleanliness and proper maintenance of kitchen equipment.
• Ensure smooth kitchen operations during the Head Chef's absence.