Sous Chef at Cafechocolat

Food Preparation & Cooking

• Oversee and participate in daily food preparation.
• Ensure high-quality standards for taste, presentation, and portion sizes.
• Assist in creating and testing new menu items.
• Maintain consistency in cooking techniques across all dishes.

2. Kitchen Supervision & Leadership

• Manage kitchen staff, including line cooks and prep cooks.
• Delegate tasks efficiently to ensure timely service.
• Train and mentor kitchen staff on food preparation and safety.
• Step in to lead the kitchen in the absence of the executive chef.

3. Inventory & Stock Management

• Monitor ingredient levels and order supplies as needed.
• Minimize food waste through proper inventory control.
• Ensure all ingredients are fresh and properly stored.

4. Health & Safety Compliance

• Enforce hygiene and sanitation standards in the kitchen.
• Ensure compliance with food safety regulations (e.g., HACCP).
• Maintain proper kitchen equipment usage and cleanliness.

5. Collaboration & Communication

• Work closely with the head chef to execute the restaurant’s vision.
• Communicate with front-of-house staff to ensure smooth service.
• Adjust kitchen operations based on customer feedback and demand.

6. Cost Control & Budgeting

• Help manage food costs and reduce waste.
• Assist in pricing menu items based on ingredient costs and labor.
• Identify opportunities for cost-saving without compromising quality.