Description
Job Description Job Description 
The Restaurant Sous Chef plays a vital role in supporting the head chef by overseeing food preparation, managing kitchen staff, and ensuring the highest quality standards are met. This hands-on role includes assisting with ordering supplies, developing menus, training team members, and maintaining a safe and efficient kitchen environment.
Responsibilities
- Assist with ordering and inventory management to ensure kitchen is well-stocked
- Prepare food and participate actively in cooking to maintain quality and consistency
- Develop and refine menus to enhance the restaurant's culinary offerings
- Train and mentor kitchen staff, fostering skill development and teamwork
- Coordinate orders and monitor kitchen operations for smooth workflow
- Enforce quality control and recipe standardization across all dishes
- Supervise kitchen activities to maintain safety and hygiene compliance
- Ensure adherence to all food safety and sanitation regulations
Required Qualifications
- Minimum 2 years' experience in culinary arts