The sous chef is responsible for leading the kitchen team in the Chef’s absence. Should provide guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating. You must oversee and organize the kitchen stock and ingredients and also should be proactive to hire and train the new kitchen employees to restaurant and kitchen standards.
POSITION REQUIREMENTS
- Bachelor’s degree in culinary science or relevant field.
- A minimum of 2 years of 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.