The Sous Chef will assist the Head Chef in overseeing the kitchen operations, ensuring the highest quality of food production, and maintaining a safe and sanitary work environment.Responsibilities:
- Collaborate with the Head Chef to plan and create menus
- Oversee food preparation, cooking, and presentation
- Monitor and maintain kitchen inventory levels
- Ensure compliance with food safety standards and regulations
- Supervise kitchen staff and provide training as needed
- Assist in scheduling and managing kitchen operations
- Contribute to the development of new dishes and recipes
Experience:
- Prior experience in a similar role within a restaurant or hospitality setting
- Proficiency in kitchen operations, food management, and inventory control
- Strong leadership and team management skills
- Knowledge of banquet and restaurant kitchen procedures
- Familiarity with kitchen safety practices and sanitation standards
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