Sous Chef
Core
Oversee kitchen operations, manage food production quality, and lead a culinary team to deliver consistent guest experiences.
Role type
Senior Sous Chef (Team Lead & Production)
Builds
High-quality food products and dining experiences for hotel guests
Domain
Hospitality / Fine Dining / Food & Beverage
Deliverable
production ML models | product features | dashboards & analysis | research | client delivery | infrastructure | physical/clinical work
Required skills
Menu planning, staff recruitment and training, inventory management, food safety compliance, cost control, recipe development, kitchen equipment maintenance
Preferred skills
Culinary school certification, multilingual communication, local language understanding
Technologies
Kitchen management systems, POS systems, inventory tracking software
Responsibilities
Assign specific duties and instruct team members, ensure personal cleanliness and proper deportment of staff, determine quality and quantity of food materials to eliminate wastage, check taste temperature and visual appeal of food items, ensure hygienic storage of equipment and perishable items, prevent use of contaminated products, suggest new recipes to improve quality or lower costs, check maintenance of kitchen equipment, ensure adherence to safety health security and loss control policies, motivate supervise and discipline team members, interview select and recruit team members, identify and develop team members with potential, conduct performance reviews, develop and maintain staff training program records, prepare weekly staff schedules