Sous Chef

eads in cooking and preparing meals, including checking food quality and overseeing cooking techniques.

Assists in designing / helping the Executive Chef in developing food and drink menus and ensure alignment of budgets.

Ensuring the kitchen meets high standards of quality and completes food hygiene documents to comply with the law and writing environmental health reports when necessary.

Supervises and inspects all preparation and cooking equipment on a regular basis to ensure that they are kept clean, sanitary, and in perfect operating order.

Ensure that food products, presentation, and plating are of the highest quality, and are prepared to serve in a timely manner

Leads in ordering supplies and negotiating with suppliers as well as managing inventory and keeping control of stock.

Ensures that all culinary operations manuals are prepared and updated

Assure adherence to all standards of food quality, preparation, recipes, and presentation in conjunction with the specifications.

Monitors holding and storage operations, stocking and food rotation, and guarantee food service sanitation standards are met