Sous Chef

Communication Skills: proficient in verbal and written English Soft skills: Strong Organizational Skills, Attention to Detail, Leadership, Management, Positivity, Ability to Work Under Pressure, Self-Motivated, Creative Problem-Solving Skills, Strong Verbal and Written Communication Skills, Exceptional Customer-Service Skills
Technical Skills: computer literate
Experience: preferably with at least 5 years experience in Culinary management, either in the same position or as Sous Chef in a reputable hotel or restaurant

Duties:
• Leads kitchen team in the absence of the Executive Chef
• Provides guidance to kitchen staff members, including but not limited, to line cooking, food preparation, and dish plating
• Oversees and organizes kitchen stock and ingredients
• Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance
• Keeps cooking stations stocked, especially before and during prime operation hours
• Hires and trains new kitchen employees to restaurant and kitchen standards
• 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
• Supervises all food preparation and presentation to ensure quality and restaurant standards
• Works with executive chef to maintain kitchen organization, staff ability, and training opportunities
• Verifies that food storage units all meet standards and are consistently well-managed
• Assists executive chef with menu creation
Personality: must be of good moral character