Opportunity Description
Description
Working directly under the Executive Chef, the Sous Chef is responsible for planning and directing food preparation in the kitchen. He/she supervises other kitchen staff, keeps abreast of any problems that arise in the kitchen and seizes control of a situation at a moment’s notice. The Sous Chef makes sure that food quality and presentation are of the highest standards from kitchen to the table.
Responsibilities:
- Commit to passionately, intensely, uncompromisingly humble hospitality and high-quality guest experience
- Work with the executive chef to produce diversified menu items in accordance with the restaurant’s policy and vision
- Monitor the hygiene and food safety standards of all stages of food preparation, starting with the ingredients and ending with the finished dish which leaves the kitchen
- Handle volume and stress with poise and finesse
- Organize and manage the expo process in the kitchen...