Sous Chef
Al shaya
Total years of experience :14 years, 0 Months
Leads kitchen team in chef's absence
Provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating
Oversees and organizes kitchen stock and ingredients
Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance
Keeps cooking stations stocked, especially before and during prime operation hours
Hires and trains new kitchen employees to restaurant and kitchen standards
Manages food and product ordering by keeping detailed records and minimises waste, plus works with existing systems to improve waste reduction and manage budgetary concerns
Supervises all food preparation and presentation to ensure quality and restaurant standards
Works with head chef to maintain kitchen organization, staff ability, and training opportunities
Verifies that food storage units all meet standards and are consistently well-managed
Assists head chef with menu creation
Hotel management,food and beverage service,culinary skills,budgeting,forecasting,international cuisine,POS,front office etc. 3 year bachelor degree in food science,trends and food hygiene, kitchen inventory,brigades,cost control,waste management.
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