SOUS CHEF

Job Summary

Support the Executive Chef in managing kitchen operations, creating menus, supervising staff, and ensuring high-quality food preparation to deliver an exceptional dining experience.

Responsibilities

• Assist the Executive Chef in overseeing daily kitchen activities to ensure smooth operations
• Collaborate with the Executive Chef to develop and refine menu recipes that meet quality standards
• Supervise and motivate kitchen staff to maintain productivity and teamwork
• Manage food ordering, cost control, and inventory levels to optimize kitchen resources
• Prepare and cook high-quality dishes following established culinary standards
• Direct food preparation processes to ensure consistency and timely delivery
• Train kitchen staff and schedule shifts to maintain adequate coverage and skill development
• Communicate effectively with team members to support a collaborative kitchen environment

Required competencies and certifications

• Knowledge of food and beverage professional principles and practices
• Familiarity with food order and inventory management systems
• Awareness of current culinary trends and best cooking practices
• Strong interpersonal communication skills