Sous Chef

Description

A skilled and organized culinary professional is needed to lead and manage kitchen operations, ensuring high-quality food preparation and adherence to safety standards. This role focuses on supervising kitchen staff, assisting with menu planning, and maintaining a clean and efficient work environment. The ideal candidate will be knowledgeable in food safety regulations and capable of delegating tasks effectively.

Responsibilities and Duties

* Lead and supervise kitchen personnel, ensuring efficient and effective teamwork. * Contribute to menu development, inventory management, and supply procurement. * Maintain clean and sanitary workstations, adhering to all food safety standards. * Monitor and maintain kitchen equipment to ensure proper functionality. * Study and implement recipes, creating high-quality dishes that meet established standards. * Delegate tasks to kitchen staff to ensure timely meal preparation and service. * Ensure compliance with all sanitation regulations.

Qualifications and Requirements

* Proven experience in kitchen supervision or a similar role. * Strong knowledge of food safety and sanitation regulations. * Ability to effectively manage and motivate kitchen staff. * Excellent organizational and time-management skills. * Ability to work efficiently in a fast-paced environment. * Knowledge of various cooking techniques and menu planning. * Strong communication and interpersonal skills. * Ability to delegate tasks and ensure timely completion.

Working Condition

Salary

Basic Salary 3000