Chef responsibilities include studying recipes, setting up menus and preparing high-quality dishes.
You should be able to delegate tasks to kitchen staff to ensure meals are prepared in a timely manner. Also, you should be familiar with sanitation regulations.
Responsibilities
Help in the preparation and design of all food menus
Produce high-quality plates both design and taste
Provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating
Ensure that the kitchen operates in a timely way that meets our quality standards
Fill in for the Executive Chef in planning and directing food preparation when necessary
Resourcefully solve any issues that arise and seize control of any problematic situation
Manage and train kitchen staff, establish working schedule and assess staff’s performance
Order supplies to stock inventory appropriately
Comply with and enforce sanitation regulations and safety standards
Maintain a positive and professional approach with co-workers and customers
Leads kitchen team in the chef's absence
Requirements
3 years of experience as a Sous Chef
Understanding of various cooking methods, ingredients, equipment and procedures
Excellent record of kitchen and staff management
Accuracy and speed in handling emergency situations and providing solutions
Familiar with industry’s best practices
Working knowledge of various computer software programs (MS Office, restaurant management software, POS)
BS degree in Culinary science or related certificate would be a plus
Gmail
Yahoomail