Sous Chef Job Description
The Sous Chef is responsible for managing the kitchen, overseeing food production, and ensuring high-quality dishes are served. This role requires strong leadership, culinary skills, and attention to detail.
Key Responsibilities:
* Supervise and motivate team members to achieve high standards of service and quality.
* Maintain accurate records and reports on food costs, inventory, and employee performance.
* Collaborate with the Executive Chef to plan menus, manage budgets, and implement new ideas.
* Develop and implement training programs to improve staff knowledge and skills.
* Monitor and control food safety and hygiene practices in the kitchen.
* Communicate effectively with customers, suppliers, and other departments to ensure seamless operations.