Sous Chef

-35+ years of experience as a Sous Chef
-Understanding of various cooking methods, ingredients, equipment and procedures
-Excellent record of kitchen and staff management
-Accuracy and speed in handling emergency situations and providing solutions
-Familiar with industry- s best practices
-Working knowledge of various computer software programs (MS Office,)

-Help in the preparation and design of all food and drinks menus
-Produce high quality plates both design and taste wise
-Ensure that the kitchen operates in a timely way that meets our quality standards
-Fill in for the Executive Chef in planning and directing food preparation when necessary
-Resourcefully solve any issues that arise and seize control of any problematic situation
-Manage and train kitchen staff, establish
-working schedule and assess staff- s performance
-Order supplies to stock inventory appropriately
-Comply with and enforce sanitation regulations and safety standards
-Maintain a positive and professional approach with coworkers and customers