The Sous Chef is responsible for planning and directing food preparation in a kitchen. This will involve a large degree of supervising other kitchen staff. As assistant to the Executive Chef, the Sous Chef will help with menu planning, inventory, and the management of supplies. Also, aid in ensuring the kitchen meets safety standards and that staff follow sanitation rules. During mealtimes, it is important that the Sous Chef must be quick on his/her feet and be able to make smart decisions instantly. The Sous Chef is responsible for staff scheduling and discipline, when necessary.

Duties and responsibilities

• Prepare and ensure that all dishes are being prepared according to the correct recipe, quantity, and on time
• Ensure that all recipes and product yields are accurately costed and reviewed regularly
• Plan and execute menus in collaboration with other colleagues and the head chef
• Ensure that food stock levels within the culina...