Sous Chef

Menu Development and Management:
Collaborate with the Executive Chef to create innovative and seasonally inspired menus.
Analyze customer feedback and trends to identify popular dishes and menu modifications.
Ensure menu items are consistently executed to the highest standards.
Kitchen Operations:
Oversee daily kitchen operations to maintain efficiency and productivity.
Monitor food quality and presentation to meet restaurant standards.
Optimize kitchen workflow and staffing levels to ensure timely order fulfillment.
Resolve customer concerns and complaints promptly and professionally, escalating issues to management when necessary.
Inventory Management:
Conduct regular inventory checks to monitor food and supply levels.
Place orders for necessary supplies and ingredients.
Implement cost-saving measures and minimize food waste.
Staff Management:
Provide training and development opportunities for junior kitchen staff.
Create and manage kitchen staff schedules.
Evaluate employee performance and provide constructive feedback.
Recruit and hire qualified kitchen staff to meet restaurant needs.
Food Safety and Sanitation:
Adhere to strict food safety and sanitation regulations.
Ensure a clean and organized kitchen environment.
Monitor staff compliance with hygiene standards.
Leadership and Communication:
Lead and motivate the kitchen team to achieve goals and objectives.
Communicate effectively with kitchen staff, management, and other departments.
Represent the kitchen team at departmental meetings.