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PRODUCTION SOUS CHEF

Salary undisclosed

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Key Responsibilities: Supervise and Train: Assist in the management of kitchen staff, including chefs, cooks, and prep workers. Provide training on proper techniques, food safety, and kitchen equipment. Menu Planning and Food Preparation: Work closely with the Executive Chef to plan production schedules and ensure that all food is prepared in accordance with restaurant standards. Oversee the preparation of large batches of dishes for service. Quality Control: Ensure that all dishes meet quality standards for taste, appearance, and portion size. Perform regular checks to ensure consistency and freshness. Inventory Management: Help with ordering and maintaining kitchen inventory. Ensure proper stock rotation and minimize food waste. Food Safety and Hygiene: Monitor compliance with health and safety regulations, including food handling, storage, and cleanliness standards. Production Coordination: Manage the kitchen workflow to meet demand, especially during peak service times, ensuring the team remains efficient and organized. Cost Control: Assist with budget management by keeping production costs in line and minimizing waste. Communication: Communicate effectively with the kitchen team and front-of-house staff to ensure smooth operations and service. Assist Executive Chef: Provide support for the Executive Chef in day-to-day operations, including menu development, special event preparations, and seasonal changes.