Sous Chef

Supervision of Kitchen Staff:

Oversee the daily operations of kitchen staff, ensuring everyone follows recipes and safety protocols.
Ensure proper delegation of tasks across kitchen stations (e.g., grill, sauté, prep).
Kitchen Operations:

Handle daily kitchen operations, including food preparation, cooking, and plating.
Supervise and coordinate the activities of kitchen staff to ensure efficiency and consistency.
Ensure all dishes meet quality standards in taste, presentation, and authenticity.
Team Leadership:

Train, mentor, and motivate kitchen staff in culinary techniques, food safety, and proper use of equipment.
Delegate tasks effectively to ensure all stations operate smoothly during service.
Inventory and Cost Management:

Monitor inventory levels and coordinate with suppliers to maintain stock of essential ingredients and spices.
Minimize waste and control food costs through efficient inventory management and portion control.
Health and Safety Compliance:

Ensure the kitchen adheres to all health, safety, and sanitation regulations.
Conduct regular checks on equipment, food storage, and workstations to maintain a clean and safe environment.
Service Coordination:

Act as the key point of contact between the kitchen team and front-of-house staff during service.
Address any issues that arise during service to ensure customer satisfaction.