Junior Sous Chef

• Maintain a team-oriented personality with strong people management skills.
• Be actively involved in menu development and maintaining updated and accurate costing of all dishes prepared and sold.
• Oversee the organization of kitchen stock & ingredients; verifying all food products are properly dated and organized for quality assurance.
• Work closely with the company’s Head Chef and the company on supply ordering, maintaining costs, kitchen efficiency & staffing.
• Ensure all food preparation and presentation by the team closely follows recipes and SOP guidelines, and are delivered in accordance with the brand’s appearance/quality standards.
• Actively respond to and handle guest problems and complaints.
• Train new kitchen employees to restaurant and kitchen standards; capitalize on informal opportunities to coach and mentor, taking interest in others’ personal development.