Sous Chef

Menu Development: Assisting the Chef de Cuisine in creating and developing new menu items. Food Production: Overseeing the preparation of food, ensuring consistency and quality. Staff Management: Training and supervising junior staff members. Inventory Control: Assisting in managing food inventory and minimizing waste. Quality Assurance: Conducting regular quality checks to ensure food meets high standards. Cost Control: Assisting in developing strategies to control food costs. HACCP Compliance: Ensuring adherence to food safety regulations. Team Leadership: Providing guidance and support to junior staff members.