Sous Chef

• Develop new menu options based on seasonal changes and customer demand
• Managing the kitchen and overseeing food preparation and cooking
• Manage and train kitchen staff, prepare weekly kitchen schedule and assess staff’s performance
• Maintain a positive and professional approach with coworkers and customers
• Food costing

Qualifications:

• Previous experience as a Sous Chef or in a similar role
• Strong knowledge of culinary techniques and food safety standards
• Ability to work well under pressure in a fast-paced environment
• Excellent interpersonal and verbal communication skills