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Sous Chef
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- Responsible for participating in all kitchen functions including food purchasing, preparation and maintenance of quality standards; sanitation and cleanliness; training of employees in methods of cooking, preparation, plate presentation, portion and cost control and sanitation and cleanliness.
- Ensure that all food and products are consistently prepared and served per the restaurant's recipes, portioning, cooking and serving standards.
- Establish portion sizes and prepare standard recipe cards for all new menu items.
- Responsible for training kitchen personnel in cleanliness and sanitation practices.
- Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas.
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