Job Description

This role requires excellent culinary skills, leadership abilities, and a deep understanding of kitchen management. The Sous Chef will do menu planning, food preparation, and ensuring that the kitchen operates efficiently, producing high-quality desserts & cakes with attention to detail.

Responsibilities:

• •Preparation and Execution • : The Sous Chef is responsible for the production and presentation of cakes, desserts and other food items.
• •Kitchen Management •: Supervise and train kitchen staff, including cooks, line cooks, and other culinary team members. Organize and coordinate kitchen workflow to optimize efficiency and productivity. Monitor food stock levels, place orders for ingredients, and maintain a well-stocked and organized kitchen.
• •Quality Control •: Uphold the highest standards of food quality and taste, ensuring that each product leaving the kitchen meets the standards. Conduct regular taste tests and inspections to identify any areas for improvement and maintain consistency.
• •Safety and Hygiene •: Enforce strict hygiene and sanitation standards in the kitchen to comply with health and safety regulations. Train and reinforce proper food handling techniques among kitchen staff to prevent foodborne illnesses.
• •Menu Development •: Collaborate with the R&D Chef to create new menu items or make adjustments to existing dishes based on seasonal ingredients, customer feedback, and culinary trends.
• •Teamwork and Communication •: Foster a positive and respectful work environment by promoting effective communication and teamwork among kitchen staff. Communicate effectively with the front-of-house staff to ensure smooth operations and efficient service.
• •Adherence to Policies •: Adhere to the company policies and procedures, including those related to food handling, safety, and cleanliness.

Job Type: Full-time

Pay: ?30,000.00 - ?42,000.00 per month

Schedule:

• Day shift

Education:

• Bachelor's (Preferred)

Experience:

• total work: 3 years (Preferred)