Sous Chef

- Closely coordinates with the Planning Department and Kitchen Manager regarding events planned for the week.

- Ensures that in every operation from receiving of ingredients/ raw materials, preparation up to dispatching conforms to standard operating procedures.

Ensures hygiene and food safety standards are met in all stages of food preparation.

- Plans weekly kitchen production schedules based on advance production list.

Job

• Lead, mentor, and manage culinary team.
• Develop and plan menus and daily specials.
• Create prep lists for kitchen crew.
• Manage food costing and inventory.
• Maintain standards for food storage, rotation, quality, and appearance.
• Ensure compliance with applicable health codes and regulations.