Sous Chef

Job Description:

• Prepare, supervise, and monitor food production to ensure consistent quality, freshness, taste, and presentation in accordance with company standards.
• Taste and inspect all food prepared to maintain quality control and uphold culinary standards.
• Assist with menu planning, recipe development, testing, and regular review of recipes and product yields to ensure accurate costing and profitability.
• Oversee and organize kitchen inventory, stock levels, and ingredients, including inventory tracking, supplier coordination, purchasing, and order follow-ups.
• Ensure strict compliance with food safety, hygiene, sanitation, and workplace health standards at all times.
• Coordinate daily kitchen operations by relaying orders efficiently and ensuring timely food preparation and service.
• Communicate menu changes, ingredient updates, special promotions, and dietary requirements to the kitchen team.
• Maintain portion control, minimize food waste, and support effective food cost management initiatives.
• Supervise kitchen staff to ensure adherence to operational procedures, grooming standards, and professional conduct.
• Ensure all kitchen staff are properly groomed, wear clean and tidy uniforms, and maintain a professional appearance.
• Support administrative and operational functions to ensure smooth and efficient kitchen operations.