Sous Chef Steakhouse
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Job Description
The Sous Chef is responsible for planning and directing food preparation in a kitchen. This will involve a large degree of supervising other kitchen staff. The Sous Chef will help with menu planning inventory and managing of supplies. Also aid in making sure the kitchen is up to safety standards and that staff are obeying sanitation rules. During mealtimes it is important that the Sous Chef be quick on his/her feet and be able to make smart decisions instantly. The Sous Chef is responsible for staff scheduling and discipline when necessary.
- Properly measures and portions all food items. Complies with all portion sizes quality standards department rules policies and procedures.
- Cooks all food to Proper specifications in a timely manner.
- Utilizes kitchen equipment to prepare food items such as: knives slicers whips pots pans
- warmers steamers grills ovens etc.
- Ensures proper food temperatures are maintained and food is stored correctly.
- Ensures freshness and quality of all menu items.
- Packages all products to proper specifications.
- Performs opening closing and side work duties as instructed and according proper guidelines.
- Keeps workstation and equipment clean organized sanitized and sufficiently stocked.
- Follows and upholds all health codes and sanitation regulations.
- Sets up and operates kitchen equipment.
Qualifications :
Your experience and skills include;
- Previous 5star hotel experience is an advantage.
- Previous experience in a steakhouse is mandatory.
- Excellent communication and customer service skills
- Strong leadership qualities and management skills
- Ability to maintain high service levels under pressure.
- Additional certification(s) from a reputable Culinary school will be an advantage
- 3 years experience in the same capacity
Remote Work :
No
Employment Type :
Fulltime
Employment Type
Full-time
