A sous chef is responsible for planning and managing food preparation in restaurant kitchens. Known as the assistant to the head chef or the head chef’s second in command, these skilled individuals perform a range of duties including planning menus, training new staff, and recording inventory.

• Directing the food preparation process and delegating tasks.
• Supervising, motivating and working closely with other Chefs of all levels.
• Assisting with determining food inventory needs, stocking and ordering.
• Ensuring the kitchen meets all regulations including sanitary and food safety guidelines.
• Assisting the Head Chef to create menu items, recipes and develop dishes.

• Develop new menu options based on seasonal changes and customer demand. Assist with the preparation and planning of meal designs.
• Provide support to junior kitchen...