Job Summary
The Sous Chef assists the Executive Chef in overseeing the daily kitchen operations, ensuring the preparation and delivery of high-quality food while maintaining food safety, hygiene, and kitchen efficiency. The Sous Chef is responsible for supervising kitchen staff, managing food production, maintaining quality standards, and supporting menu development. Key Responsibilities
Kitchen Operations
Assist the Executive Chef in managing the day-to-day kitchen operations. Ensure all dishes are prepared and presented according to company standards and recipes. Monitor food quality, portion control, and presentation before service. Coordinate and supervise food preparation during service periods. Ensure timely production and delivery of all menu items. Team Leadership & Training
Supervise and guide Chef de Partie, Commis Chefs, and Kitchen Assistants. Train and mentor kitchen staff on cooking techniques, food safety, and kitchen procedures. Assist in scheduling kitchen ...