Sous Chef
Responsible for the daily operations of the kitchen, and provides professional leadership and direction to kitchen personnel. Ensures that all recipes, food preparations, and presentations meet restaurant’s specifications and commitment to quality.
Maintains a safe, orderly and sanitized kitchen. Demonstrates this by example, using proper food- handling techniques.
• Duties and Responsibilities
- Assists and supports the executive chef
- Helps the executive chef select and train kitchen staff
- Assists with the planning of menus and meals
- Oversees the preparation and service of food
- Assists the executive chef in the enforcement of health and safety standard in the kitchen
- Handles any problems that may arise in the kitchen
- Helps in ensuring customers are served efficiently and effectively
- Supervises and manages the kitchen staff
• Skills and Specifications
For sous chefs to be able to perform their duties and responsibilities well, they should have certain skills. A sous chef’s job skills and abilities should include the following:
- Must love and enjoy working with food
- The level of personal hygiene should be high
- Good organizational and management skills
- Can work well under pressure
- Superior oral and written communication skills
- Good attention to detail plus the ability to quickly identify and resolve problems
• Education and Qualification
- Professional culinary education is preferred
- Minimum 2~3 years of experience is necessary in high volume and high end restaurants
KRISTALBELLI : The Next Korean BBQ Restaurant
