Job Summary
The Sous Chef/Chef De Partie plays a pivotal role in the kitchen, overseeing daily operations and leading the team in the absence of the Head Chef.
Key Responsibilities
1. Ensure seamless preparation and service by effectively managing kitchen workflows.
2. Assume leadership of the kitchen when the Head Chef is absent, guaranteeing continuity of service.
3. Collaborate with the kitchen team to create high-quality dishes using fresh, local ingredients.
4. Maintain strict adherence to food hygiene and safety standards, promoting a safe working environment.
5. Optimize inventory management, ensuring timely ordering of supplies and maintaining optimal stock levels.