Sous Chefs Needed For A Restaurant
Head Chef Information
Essentially, the Sous Chef is responsible for assisting the Head Chef in planning and directing food preparation in kitchens. This involves a large degree of supervising other kitchen staff, as well as keeping an eye out for problems that arise in the kitchen and seizing control of a situation at a moment’s notice.
The Sous Chef may also need to effectively discipline underperforming staff members, as well as provide incentives for staff members to go above and beyond the expectations of their particular chef roles.
Duties & Responsibilities
Work with the Head chef to produce diversified menus in accordance with the restaurant’s policy and vision
Come up with new dishes which appeal to the clients, whenever required
Establish the working schedule and organize the work in the kitchen so that everything works like a “well-oiled machinery”
Produce high quality dishes that follow up the established menu and level up to location’s standards, as well as to clients’ requirements
Plan the food design in order to create a perfect match between the dish’s aspect and its taste
Discover talented chefs and train them in order to reach the high standards of the location
Train the auxiliary kitchen staff in order to provide best results in minimum time and using at the maximum the available resources
Maintain order and discipline in the kitchen during working hours
Create tasting menus for clients interested in contracting the food for different events (wedding, banquets, corporate dinners, birthday parties, etc.) from their kitchen
Developing a cross-marketing strategy in order to increase profit, such as pairing drinks with the food served