Sous Chef

Assign detailed duties to all employees under supervision and instruct them in their work while ensuring personal cleanliness and proper deportment. Collaborate with the Executive Chef to determine food material quality and quantity, eliminate wastage, and recommend menu price adjustments. Check the taste, temperature, and visual appeal of food items to ensure consistency with specifications, while preventing the use of contaminated products and excluding ill colleagues from food preparation. Suggest new recipes to improve quality or lower food costs, and maintain all kitchen equipment and designated storage of perishables in a hygienic manner. Motivate, supervise, and discipline team members to meet guest and organizational needs, conducting performance reviews and developing staff through training programs. Prepare weekly schedules based on anticipated business and operating budgets, and apply HACCP standards alongside fire and life safety procedures.