SOUS CHEF

Roles & Responsibilities

Key Responsibilities

• Supervision & Leadership : Manage and motivate kitchen staff, assign tasks, oversee cooking stations, and act as the second-in-command.
• Food Preparation & Quality : Ensure food is prepared according to recipes and standards, and maintain the highest quality and presentation.
• Menu Development : Assist the executive chef in planning menus, creating new dishes, and pricing menu items.
• Inventory Management : Track inventory, order supplies from vendors, and ensure sufficient quantities of ingredients are on hand.
• Staff Training & Scheduling : Train and develop new kitchen employees, and create staff work schedules.
• Kitchen Operations : Manage kitchen workflow and equipment, ensuring a smooth and efficient operation.
• Safety & Sanitation : Ensure all health and safety standards and regulations are followed by the staff and in the kitchen environment.

Tell employers what skills you have

Recipes

Leadership

Ingredients

Quality Control

Food Safety

Cooking

Food Quality

Inventory

Purchasing

Sanitation

Fine Dining

HACCP

Scheduling

Pricing

Audit

Japanese