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Sous Chef
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- A Sous Chef often acts as the intermediary between the kitchen and wait staff, so strong leadership and communication abilities are a must.
- The Sous Chef must be a problem solver, ready to come up with on the spot solutions for problems that may occur in the kitchen.
- The Sous Chef will serve as the expeditor for the kitchen.
- The Sous Chef will often be asked to ensure that portions are correct and the food is plated in an attractive manner.
- The Sous Chef will also review on a weekly and quarterly basis the P&L along side the Chef de Cuisine of each corresponding concept under the restaurant.
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