Sous Chef
Core
Overseeing cooking, production, and presentation of food while managing kitchen staff and operations.
Role type
Sous Chef
Builds
Food products for service
Domain
Hospitality / Culinary Arts
Required skills
Menu planning, recipe development, staff supervision, food quality control, inventory management, cost control, sanitation compliance, budget management, training
Preferred skills
Understanding of culinary trends, ability to work in fast-paced environments
Technologies
Kitchen equipment, inventory systems
Responsibilities
Oversee kitchen staff and ensure smooth operations, Assist in menu planning and recipe creation, Supervise food preparation and cooking, Monitor food quality and standards, Maintain and clean kitchen equipment, Train kitchen staff on techniques and standards, Manage food inventory and order supplies, Ensure compliance with health and safety regulations, Create budgets and manage kitchen costs, Assist with administrative tasks like scheduling
