Sous Chef

Responsibilities:

• Cooking and preparing high quality dishes
• Assisting the Head Chef to create menu items, recipes and develop dishes
• Supervising all kitchen stations.
• Supervising, motivating and working closely with other Chefs of 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
• Assisting with determining when food inventory needs stocking and ordering
• Ensuring the kitchen meets all regulations including sanitary and food safety guideline
• Maintain the highest standards of quality and portion control, prepare requisitions, check expiry dates, identify slow-moving items, and ensure proper storage.
• Maintain operating equipment and report any necessary repairs.
• Consult with the Executive Chef regarding suggestions to improve quality.
• Perform any other duties requested by the Executive Chef and management

Requirements:

• Must have at lest 2-3years work experience.
• Culinary Certification is required.
• Good communication and writing skills.
• Good computer skill.
• Must be able to take correction.
• Must be a good listener.
• Must be able to replicate recipes as directed by the head Chef.