The Sous Chef plays a crucial role in working closely with a culinary team in a bohemian chic, fast-paced culinary restaurant environment. He is responsible to assist in menu planning, food preparation and maintaining the highest standards of taste, presentation and quality.

Responsibilities

• To oversee day-to-day kitchen operations, including food preparation, cooking and plating 
• To adhere to all legal requirements, regulations and guidelines
• To collaborate with and/or assist the Head Chef to plan, develop and/or innovate menus
• To ensure highest standards of food safety, sanitation and cleanliness are maintained in the kitchen 
• To support Head Chef in achieving financial targets and operational goals
• To assist in inventory management, food cost control and minimizing waste through effective purchasing and portion control
• To deputize the Head Chef in his absence
• To control all aspects of food outlets in the Head Chef's absence
• To train and supervise kitchen staff, conduct departmental orientation for all new team members
• To assist in colleague related matters
• To carry out departmental training, where necessary
• To handle payroll and holiday organization