Sous-chef

Responsibilities

Responsibilities:

•    Support 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.
•    Supports the Executive Chef in planning and directing food preparation when necessary.
•    Solve issues that may arise.
•    Manage and train kitchen staff, establish working schedule and assess staff’s performance.
•    Order supplies to stock inventory appropriately.
•    Comply with sanitation regulations and safety standard.
•    Any other duty related to the post.

Requirements and skills:

•    X+ years of experience as a Sous Chef.
•    BS degree in Culinary science or related certificate.
•    EU Nationality or a legal base of employment within EU.
•    Knowledge of various cooking methods, ingredients, equipment and procedures.
•    Familiar with industry’s best practices.
•    Working knowledge of various computer software programs (MS Office, restaurant management software, POS).