Sous Chef.

Oversea daily operations of the kitchen, including food preparation, cooking, and plating.
• Oversee and coordinate the work of kitchen staff, ensuring efficient workflow and adherence to recipes and standards.
• Ensure consistent food quality and presentation according to established standards.
• Manage inventory, including ordering, receiving, and proper storage of food and supplies, minimizing waste.
• Assist in scheduling kitchen staff to ensure adequate coverage while controlling labor costs.
• Operate and maintain kitchen equipment safely and efficiently, reporting any malfunctions promptly.
• Ensure compliance with all health, safety, and sanitation regulations.
• Supervise and direct kitchen staff, providing guidance, training, and constructive feedback.
• Foster a positive and collaborative work environment.
• Assist in the recruitment and onboarding of new kitchen staff.
• Lead and motivate the team to achieve culinary excellence.
• Address and resolve any staff issues or conflicts in a timely and professional manner.
• Collaborate with the Owners in the creation of new menu items, specials, and recipes.
• Contribute creative ideas and culinary expertise to enhance the food and beverage offerings.
• Assist in recipe testing and standardization.
• Stay updated on current culinary trends and techniques.
• Assist with inventory control and cost management.
• Maintain accurate records of food production, waste, and inventory.
• Contribute to budget planning and adherence.
• Attend kitchen meetings and provide relevant updates.
• Ensure all food is prepared and served according to established recipes, portion sizes, and presentation guidelines.
• Conduct regular quality checks of food products and preparations.
• Address any food quality issues promptly and effectively.
• Maintain a high level of hygiene and sanitation in all kitchen areas.
• Make informed decisions and handle any issues that arise effectively