SOUS CHEF

help in the preparation and design of all food menus

.produce high quality plates both design and taste wise

.ensure that the kitchen operates in a timely way that meets our quality standards

.fill in for the senior executive chef in planning and directing food preparation when necessary

.resourcefully solve any issues that arise and seize control of any problematic situation

.order supplies to stock inventory appropriately

.comply with and enforce sanitation regulations and safety standards

.maintain a positive and professional approach with coworkers and customers