Sous Chef

Responsibilities: Provide guidance to junior staff members including cooking, food preparation and food plating and ensuring that a high standard of kitchen staff conduct, personal appearance and hygiene is maintained by all kitchen staffs Supervises all food preparation and to ensure method of cooking, presentation, and portion-sizing are as prescribed by restaurant standard Oversees and organizes kitchen stock and ingredients: Ensures a first-in first-out rotation system and consistently verifies that all food products are properly dated and organized for quality assurance and according to health and safety regulations Ensure sufficient availability/stocking of all menu items, especially before and during prime operation hours plus ensuring mise en place are correctly and properly setup before operations Hires, trains and inducts new kitchen employees to restaurant and kitchen standards to ensure that all workstation and food preparation areas are kept clean, tidy, and sanitized...