SOUS CHEF
Key responsibilities include food prep, cooking, mentoring junior staff, maintaining hygiene and safety protocols, managing supplies, and solving problems during busy shifts to ensure smooth kitchen operations and excellent food quality for guests.
Prepares, cooks, and presents food, often working on the line to ensure consistent quality and high standards. Upholds and enforces strict food safety, hygiene, and safety standards, ensuring work areas, equipment, and staff are compliant with regulations. Works with the Head Chef to develop new menu items, staying aware of current food trends and customer demands.
