Sous Chef

Responsibilities

• Manage kitchen staff and coordinate food orders
• Supervise food prep and cooking
• Check food plating and temperature
• Establish portion sizes
• Schedule kitchen staff shifts
• Order food supplies and kitchen equipment, as needed
• Train kitchen staff on prep work and food plating techniques
• Maintain sanitation and safety standards in the kitchen area.

Qualifications

• At least 1 year of experience as a senior line cook in high-volume kitchens.
• Expertise in various cuisines and cooking techniques
• Strong leadership and organizational skills.
• Knowledge of food safety standards.
• Availability to work in a shifting schedule and during weekend/s and holidays