FIND OUT MORE ABOUT BEING A SOUS CHEF                                                                                                                                                                                                                                                                          

As the Sous Chef, you will be the Head Chef's right hand, playing a pivotal role in the day-to-day operations of a kitchen. Your primary responsibilities include overseeing kitchen activities and ensuring everything runs smoothly, especially in the Head Chef's absence. This role requires exceptional culinary skills, leadership qualities, and the ability to maintain the high standards set by our restaurant.

Responsibilities could include:

✔️Collaborate with Head Chef: Work closely with the Head Chef to plan the daily schedule and section assignments.

✔️Prep Management: Ensure all prep work is completed efficiently by line chefs for the day's service.

✔️Stock Control: Manage inventory, ensuring proper stock rotation and disposal of expired food items.

✔️Safety and Hygiene: Monitor kitchen operations and staff to uphold stringent safety and hygiene standards.

✔️Staff Training: Train and mentor new kitchen staff to maintain a high level of competence and teamwork.

✔️Customer Satisfaction: Address and resolve any diner food complaints promptly and professionally.