Job highlights
Identified by Google from the original job post
Qualifications
Proven experience in kitchen management or restaurant management
Strong knowledge of food safety regulations and best practices
Proficient in menu planning and recipe development
Excellent leadership skills with the ability to motivate and inspire a team
Solid understanding of inventory control principles - Exceptional organizational and time management abilities
Ability to thrive in a fast-paced, high-pressure environment
Supervising
Food safety
Inventory control
Kitchen management
Restaurant management
Hospitality
Responsibilities
As a Sous Chef, you will be responsible for supervising the kitchen operations, ensuring food safety and quality, managing inventory, planning menus, and providing excellent hospitality to our guests
Supervise kitchen staff and oversee daily operations
Ensure compliance with food safety regulations and maintain high standards of cleanliness - Manage inventory levels and control costs
Collaborate with the chef to plan menus that meet customer preferences and dietary restrictions
Monitor food production to ensure consistency and quality
Train and develop kitchen staff in proper cooking techniques and procedures
Foster a positive work environment and promote teamwork among staff members
Handle customer inquiries, complaints, and special requests with professionalism and efficiency
Menu planning
Job description
Job Summary

We are seeking a skilled and experienced to join our team. As a Sous Chef, you will be responsible for supervising the kitchen operations, ensuring food safety and quality, managing inventory, planning menus, and providing excellent hospitality to our guests. If you have a passion for the culinary arts, strong leadership skills, and a background in restaurant management, we encourage you to apply.

Responsibilities
• Supervise kitchen staff and oversee daily operations
• Ensure compliance with food safety regulations and maintain high standards of cleanliness - Manage inventory levels and control costs
• Collaborate with the chef to plan menus that meet customer preferences and dietary restrictions
• Monitor food production to ensure consistency and quality
• Train and develop kitchen staff in proper cooking techniques and procedures
• Foster a positive work environment and promote teamwork among staff members
• Handle customer inquiries, complaints, and special requests with professionalism and efficiency

Experience
• Proven experience in kitchen management or restaurant management
• Strong knowledge of food safety regulations and best practices
• Proficient in menu planning and recipe development
• Excellent leadership skills with the ability to motivate and inspire a team
• Solid understanding of inventory control principles - Exceptional organizational and time management abilities
• Ability to thrive in a fast-paced, high-pressure environment

Skills
• Supervising
• Food safety
• Inventory control
• Menu planning
• Kitchen management
• Restaurant management
• Hospitality
• Kitchen operations
• Leadership
• Food production