Sous Chef
Core
Preparation, cooking, and presentation of food in accordance with established menus and standards in a high-volume commercial kitchen environment.
Role type
Sous Chef
Builds
Food and beverage outlets for a luxury resort
Domain
Hospitality / Commercial Cooking
Deliverable
product features
Required skills
Menu preparation, stock control, cost control, team supervision, food safety compliance, inventory management, equipment maintenance
Preferred skills
Leadership, communication, time management, attention to detail
Technologies
None stated
Responsibilities
Supervise kitchen operations in absence of Executive Chef, coordinate work of cooks and stewarding team, maintain hygiene and safety standards, manage stock ordering and inventory, assist with menu preparation and cost control, conduct team appraisals
Seniority
Mid-level, hands-on IC
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