Sous Chef

Job Summary Lead kitchen operations by directing food preparation, collaborating on menu design, and supervising staff to deliver high-quality dishes with excellent presentation and taste. Responsibilities Direct food preparation processes and collaborate closely with the Executive Chef to ensure culinary standards are met Design and develop food menus that balance creativity and customer appeal Produce high-quality plating that achieves both aesthetic appeal and flavor excellence Oversee and supervise kitchen staff to maintain efficient workflow and adherence to hygiene standards Assist with menu planning, manage inventory, and control supplies to optimize kitchen operations