Posted: 10 December
Offer description
Job Summary
The Sous Chef will be responsible for overseeing kitchen operations and leading a team of culinary professionals to deliver exceptional dining experiences.
This role involves formulating creative menus, managing inventory and labor costs, and ensuring compliance with health and safety regulations.
* Collaborate with the Head Chef to create innovative dishes and maintain high standards of quality and presentation.
* Direct and support kitchen staff in achieving their full potential and delivering excellent products to customers.
* Assist in menu creation, including cost analysis and recipe refinement to meet discerning culinary preferences and dietary restrictions.
* Manage back-of-house food and labor expenses, as well as inventory levels, to optimize business performance.
* Implement procedures to ensure elevated presentation, sanitation, service, and product quality, while maintaining a safe working environment.
* Ensure compliance with health and safety regulations and food standards, adhering to all relevant laws and industry best practices.
* Recruit, train, and roster kitchen team members to meet business needs and promote career development opportunities.
