Sous Chef

Role Summary: The Sous Chef will work closely with the Head Chef to manage kitchen operations, ensuring high standards of food quality, presentation, and hygiene. This role involves assisting in menu planning, supervising kitchen staff, and maintaining inventory.

Key Responsibilities:
- Assist the Head Chef in daily kitchen operations and food preparation.
- Supervise and train junior kitchen staff, ensuring adherence to recipes and cooking methods.
- Monitor food quality and presentation, making adjustments as needed.
- Maintain strict hygiene and sanitation standards in the kitchen, adhering to all food safety regulations.
- Contribute to menu development and recipe creation.
- Manage inventory of ingredients and supplies, placing orders as required.
- Ensure efficient use of resources and minimize waste.
- Handle customer feedback and resolve any kitchen-related issues.
- Maintain a clean and organized work environment.