Description
The Sous Chef manages the culinary department, collaborates with the Executive Chef to maintain quality standards, and oversees kitchen operations in their absence. Key responsibilities include supervising food preparation, ensuring recipe compliance, managing food quantities, monitoring production costs, and upholding safety regulations. The Sous Chef also leads and coaches the culinary team, fosters collaboration, and ensures employee satisfaction. They set examples for guest relations, empower staff to deliver excellent service, and assist in event planning. The role requires strong leadership, communication, organizational, and relationship skills, along with proficiency in computer knowledge.
