Sous Chef
7 days ago
Responsibilities
- Prepare and present cold food items such as salads, pâtés, and cured meats.
- Develop and implement creative and innovative menu items.
- Monitor inventory levels and ensure proper storage and rotation of ingredients.
- Maintain cleanliness and organization of the cold kitchen area.
- Train, mentor, and supervise the cold kitchen staff.
- Collaborate with the Executive Chef to create seasonal menus.
- Ensure compliance with all health and safety regulations.
- Coordinate with other departments to ensure timely service.
Minimum Requirements
- A culinary degree or equivalent work experience.
- Proven experience as a Sous Chef-Garde Manger or similar role.
- In-depth knowledge of cold food preparation techniques and food safety practices.
- Strong organizational and leadership skills.
- Excellent communication and interpersonal abilities.
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