Sous chef

-Develop new menu options based on seasonal changes and customer demand.
-Assist with the preparation and planning of meal designs.
-Ensure that kitchen activities operate in a timely manner.
-Provide support to junior kitchen employees with various tasks including line cooking, food preparation, and dish plating.
-Recruit and train new kitchen employees to meet restaurant and kitchen standards.
-Create schedules for kitchen employees and evaluate their performance.
-Manage the kitchen team in the executive chef's absence.
-Ensure portion sizes, preparation methods, and garnishing meet the specified standards.
-Maintain and clean kitchen equipment and work areas.
-Report any incidents of food wastage and equipment deficiencies immediately.
-Manage stock to minimize waste and maximize quality.
-Promote cooperation and teamwork within the kitchen.
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