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Sous Chef
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- Assist the Head Chef in planning and organizing kitchen activities, including food preparation, cooking, and plating.
- Supervise and coordinate the work of kitchen staff to ensure efficient operations during service hours.
- Maintain food quality standards by monitoring food storage, handling, and cooking techniques.
- Train and mentor kitchen staff, ensuring their development and adherence to safety and hygiene standards.
- Ensure compliance with health and safety regulations and maintain a clean and organized kitchen.
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