Job description
The Sous Chef is responsible for supporting the Executive Chef or Head Chef in overseeing the daily operations of the kitchen, ensuring the preparation and presentation of high-quality dishes in a timely and efficient manner. This role involves supervising kitchen staff, managing food preparation, assisting with inventory control, and ensuring food safety standards.
The Sous Chef is expected to contribute to menu development, maintain consistency in food quality, and assist in managing kitchen operations to meet the demands of the restaurant’s guests while ensuring a smooth, efficient, and collaborative kitchen environment.