A Sous Chef is the second-in-command in a kitchen, assisting the Executive Chef and overseeing daily operations. They manage kitchen staff, ensure food quality, and handle inventory. This role requires strong culinary skills, leadership abilities, and attention to detail. Sous Chefs often work long hours and must be able to thrive in a fast-paced environment.

• Key Responsibilities:
  • Supervising kitchen staff
  • Ensuring food quality and consistency
  • Managing inventory and ordering supplies
  • Assisting with menu planning
  • Maintaining kitchen hygiene and safety standards