Sous Chef - Paradies Lagardère

Responsibilities

• Plan and direct food preparation and culinary activities


• Modify menus or create new ones that meet quality standards


• Estimate food requirements and food/labor costs


• Supervise kitchen staff and activities


• Arrange for equipment purchases and repairs


• Recruit and manage kitchen staff


• Rectify arising problems or complaints


• Give prepared plates the “final touch”


• Perform administrative duties


• Comply with nutrition and sanitation regulations and safety standards


• Keep time and payroll records


• Maintain a positive and professional approach with coworkers and customers

Requirements

• Proven working experience as a head chef


• Excellent record of kitchen management


• Ability to spot and resolve problems efficiently


• Capable of delegating multiple tasks


• Communication and leadership skills


• Keep up with cooking trends and best practices


• Working knowledge of various computer software programs (MS Office, restaurant management software, POS)


• BS degree in Culinary science or related field