Sous Chef

• Assisting the Head Chef to create menu items, recipes and develop dishes.
• Help the kitchen with its preparation work before meal services.
• Assist the executive chef in managing the kitchen staff.
• Monitor inventory and order new ingerdients as needed.
• Assist in training new kitchen employees to help the restaurant reach its goals.
• Directing the food preparation process and delegating tasks.
• Cooking and preparing high qiality dishes.
• Supervising all kitchen stations.
• Supervising and working closely with other chefs af all levels.
• Being responsible for health and safety.
• Being responsible for food hygiene practices.
• Ensuring food quality and excellent standards are maintained for all dishes created.
• Ensure that kitchen activities operate in a timely manner.
• Provide support to junior kitchen employees with various tasks including line cooking, food preparation, and dish plating.
• Manage the kitchen team in the executive chef’s absence.
• Manages food and product ordering by keeping detailed records and minimizes waste, plus works with existing systems to improve waste reduction and manage budgetary concerns.

Requirements.

• Minimum two years’ experience in a similar position.
• Demonstrable knowledge of cooking practices and kitchen equipment.
• Ability to lead a team with excellet communication 
• Basic understanding of MS Office and other restaurant software programs.
• Ability to work efficiently in a fast paced setting.
• Strong knowledge of cooking methods, kitchen equipment, and best practices.
• Teamwork oriented with outstanding leadership abilities.
• Excellent communication and interpersonal skills.