Sous Chef

Sous Chefs oversee food preparation and cooking in establishments hotels and they help with the hiring and training of new kitchen staff. Responsible to effectively undertake the following day-to-day duties and responsibilities: - Preparing meals and food to meet the specifications of guests in a timely manner - Properly measuring kitchen ingredients and food portions - Ensuring kitchen staff adhere to set standards, procedures, department rules and sanitation requirements - Using kitchen knives and equipment such as grills, ovens, steamers and warmers in food preparation - Managing the kitchen inventory and ensuring supplies are fresh and of high quality - Ensuring proper food temperatures when cooking and proper storage afterward - Keeping the workstation and kitchen equipment clean, organized and sanitized - Taking charge for whole kitchen operation