Sous Chef

Job description

 Ensuring that all food is of excellent quality and served in a timely manner.
 Planning the menu, within the budget, and availability of seasonal ingredients.
 Taking stock of ingredients and equipment, and placing orders to replenish stock.
 Enforcing safety and sanitation standards in the kitchen or client location.
 Creating new recipes to keep the menu fresh or on demand of customer.
 Keeping up to date with industry trends and maintain the existing recipes like guacamole,
salsa dips, cut fruits, platters etc.
 Receiving feedback and making improvements in the products or services.