Sous Chef

Main Purpose of the Job: The Sous Chef follows and enforces the requirements and guidelines set by the Head Chef and assists him with managing the kitchen team and food preparation process. Key Tasks & Responsibilities: - Continually develop culinary knowledge and offer suggestions and creative ideas to improve the menu, recipes, plating of dishes and/or kitchen operation processes. - Cooking and preparing of high-quality dishes, including plating and presenting of meal items as per the Head Chef’s instructions - Provide support to Commis Chefs with various tasks including line cooking, food preparation and dish plating - Manage the kitchen team in the Head Chef's absence - Ensure that kitchen activities operate in a timely manner and that food quality standards are maintained for all dishes created - Resolve customer problems and complaints pertaining to F&B - Keep stations clean and comply with all regulations and procedures with regards to health, safety, sanitation and food hygiene within the F&B department - Monitor kitchen equipment and report issues to superiors - Assist to monitor F&B inventory and order food supplies if needed