Sous Chef
Responsibilities include:
- Be actively involved in menu development and maintaining updated and accurate costing of all dishes prepared and sold;
- Oversee the organization of kitchen stock & ingredients;
- Verifying all food products are properly dated and organized for quality assurance;
- Work closely with the Head Chefs and the company on supply ordering, maintaining costs, kitchen efficiency & staffing;
- Ensure all food preparation and presentation by the team closely follows recipes and SOP guidelines, and are delivered in accordance with the brand’s appearance/quality standards;
- Actively respond to and handle guest problems and complaints;
- Trains new kitchen employees to restaurant and kitchen standards; capitalizing on informal opportunities to coach and mentor, taking interest in others’ personal development;
- Ensure proper purchasing, receiving and food storage standards in the kitchen. Maintain high-quality levels of receiving, storage, production and presentation of food;
- Ensure proper grooming and hygiene standards for all kitchen staff;
- Ensure all equipment in the kitchen is properly maintained and in working order in accordance with SFA standards. Promptly feedback to management team if any issues arise; and
- Assist the company in expansion plans.
