Executive Sous Chef

Description

Oversee daily kitchen operations, staff management, menu planning, and cost control for Chinese cuisine, ensuring quality, presentation, and efficiency standards are consistently met. EA License Number: 22C1267 EA Personnel: R22110252

Responsibilities and Duties

- Supervise daily kitchen activities, including food preparation, plating, and presentation - Maintain high standards of efficiency, food quality, and consistency - Manage, train, and inspire kitchen staff to foster teamwork and a positive work environment - Oversee ordering, storage, and inventory control of ingredients - Ensure freshness, quality, and cost-effectiveness of supplies - Collaborate with Executive Chef on menu development and seasonal updates - Ensure compliance with health, safety, and sanitation regulations - Monitor and manage food costs, inventory, and waste reduction - Contribute to overall profitability through effective cost control

Qualifications and Requirements

- Proven experience as a Head Chef or similar leadership role in high-quality restaurants - Excellent knowledge of culinary techniques and practices - Strong leadership, training, and communication skills - Ability to work effectively in a fast-paced, high-pressure environment