CG 401911 - SOUS CHEF

As second-in-command, the Sous Chef is responsible for: Planning and Directing Food preparation in the Kitchen. Supervision of  kitchen staff, as well as keeping an eye out for problems that arise in the kitchen and seizing control of a situation at a moment’s notice. Step in and asses underperforming staff members, directing them in the correct way, in a courteous manner. Provide Positive feedback for Staff members who go above and Beyond the Expectations of their particular chef roles. Work with the Executive Chef to produce diversified menus in accordance with the restaurant’s policy and vision. Assist the executive chef with new menu creations and costing. Establish the working schedule and organize the work in the kitchen so that everything works like a “well-oiled machinery”.  Produce high quality dishes that follow up the established menu and level up to standards, as well as to clients’ requirements, Train kitchen staff in order to reach the high standards of the operation. Maintain order and discipline in the kitchen during working hours. Ensure that all operational hygiene levels are maintained daily. Ensure that all prep sheets are done for the kitchen team each day prior to shifts and that all prep is checked daily for production and freshness.