SOUS CHEF

• Develop new menu options based on seasonal changes and customer demand. • Assist with the preparation and planning of meal designs. • Ensure that kitchen activities operate in a timely manner. • Resolve customer problems and concerns personally. • Monitor and record inventory, and if necessary, order new supplies. • Provide support to junior kitchen employees with various tasks including line cooking, food preparation, and dish plating. • Recruit and train new kitchen employees to meet restaurant and kitchen standards. • Create schedules for kitchen employees and evaluate their performance. • Adhere to and implement sanitation regulations and safety regulations. • Manage the kitchen team in the executive chef's absence. • Bachelor’s degree in culinary science or relevant field. • A minimum of 2 years’ experience in a similar role. • Strong knowledge of cooking methods, kitchen equipment, and best practices. • Good understanding of MS Office and restaurant software programs. • Teamwork-oriented with outstanding leadership abilities. • Excellent communication and interpersonal skills.