Food Preparation and Cooking:

• Assist the Head Chef in preparing and cooking high-quality dishes.
• Ensure all food is prepared to the highest standards of taste, presentation, and consistency.
• Oversee the work of kitchen staff to ensure efficient and timely food production.

Kitchen Management:

• Help maintain a clean, organized, and efficient kitchen environment.
• Monitor inventory levels and order supplies as needed.
• Assist in scheduling kitchen staff and coordinating daily operations.

Quality Control:

• Conduct regular quality control checks to ensure all dishes meet the company's standards.
• Address any issues or concerns regarding food quality or presentation promptly.

Training and Development:

• Train and mentor kitchen staff to enhance their culinary skills and knowledge.
• Provide feedback and guidance to kitchen team members to promote growth and improvement.

Menu Development and Innovation:

• Collaborate with the Head Chef to develop innovative and exciting menu offerings.
• Stay updated on food trends and incorporate new ideas into menu development.

Qualifications:

• Proven experience as a Sous Chef or similar role in a high-volume restaurant or culinary establishment.
• Culinary degree or relevant certification preferred.
• Strong knowledge of food preparation techniques and culinary trends.
• Excellent leadership and communication skills.
• Ability to thrive in a fast-paced, high-pressure environment.
• Creative flair and a passion for culinary excellence.