Sous Chef

Duties and Responsibilities

• Must have strong background in hotel restaurants, banquets, weddings.
• The Sous Chef is responsible for overseeing the performance and strategy of the outlets and being accountable for meeting food quality standards and financial goals.
• Preparing meals and food to meet the specifications of guests in a timely manner
• Properly measuring kitchen ingredients and food portions
• Ensuring kitchen staff adhere to set standards, procedures, department rules and sanitation requirements
• Using kitchen knives and equipment such as grills, ovens, steamers and warmers in food preparation
• Managing the kitchen inventory and ensuring supplies are fresh and of high quality
• Ensuring proper food temperatures when cooking and proper storage afterward
• Keeping the workstation and kitchen equipment clean, organized and sanitized
• Taking charge of kitchen opening, closing and other side duties as directed by the Executive Chef

Skills/Knowledge Required

• Strong computer literacy, with knowledge of Word, Excel, and Outlook Read and employ math skills for following recipes
• Exceptional communication skills, passionate, strategic and innovative
• Able to develop strong work relationships with both Guests and Colleagues
• Self-confident, proactive, and able to prioritize and make effective decisions

Compensation

• Employee Type: Salary
• Salary Minimum: $1200/wkly
• Salary Maximum: $1400/wkly
• EOS Hospitality is an
• #INDRJB

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