Sous Chef
Core
Coordinate and facilitate all food preparation, presentation, and service procedures under the Director of F&B while ensuring quality, quantity, and waste prevention.
Role type
Sous Chef
Builds
Prepared food for F&B service
Domain
Hospitality / Food & Beverage
Deliverable
production ML models | product features | dashboards & analysis | research | client delivery | infrastructure | physical/clinical work
Required skills
Food preparation, quality control, inventory management, staff supervision, health and safety compliance, portion control, waste reduction
Preferred skills
1 year of experience in a similar position
Technologies
None stated
Responsibilities
Monitor quality and quantity of prepared food, ensure proper rotation and utilization of stored food to prevent waste, oversee food preparation for consistency and presentation, monitor staffing levels and overtime, maintain clean and sanitary kitchen and storage areas, delegate work assignments to kitchen staff, monitor employee performance and administer disciplinary action, requisition stock according to business needs
Seniority
Mid-level, hands-on IC
