Sous Chef

Job Description: Prepare, supervise, and monitor food production to ensure consistent quality, freshness, taste, and presentation in accordance with company standards. Taste and inspect all food prepared to maintain quality control and uphold culinary standards. Assist with menu planning, recipe development, testing, and regular review of recipes and product yields to ensure accurate costing and profitability. Oversee and organize kitchen inventory, stock levels, and ingredients, including inventory tracking, supplier coordination, purchasing, and order follow-ups. Ensure strict compliance with food safety, hygiene, sanitation, and workplace health standards at all times. Coordinate daily kitchen operations by relaying orders efficiently and ensuring timely food preparation and service. Communicate menu changes, ingredient updates, special promotions, and dietary requirements to the kitchen team. Maintain portion control, minimize food waste, and support effective food cost management initiatives. Supervise kitchen staff to ensure adherence to operational procedures, grooming standards, and professional conduct. Ensure all kitchen staff are properly groomed, wear clean and tidy uniforms, and maintain a professional appearance. Support administrative and operational functions to ensure smooth and efficient kitchen operations.