Sous Chef / Supervisor oversees the kitchen's operations and manages all aspects of the dining experience. Their responsibilities include:
- Food preparation : Managing the workflow of all aspects of food preparation, including ordering food, creating menus, and overseeing food deliveries.
- Staff management : Supervising kitchen staff, delegating tasks, and monitoring staff scheduling.
- Safety and compliance : Ensuring compliance with health and safety regulations and knowledge of first aid.
- Inventory and supplies : Maintaining kitchen inventory and supplies.
- Quality control : Driving guest satisfaction through quality control and efficiency.
- Time management : Prioritizing tasks, creating schedules, and monitoring kitchen operations.
Some skills and experience that managers should have include:
- Proven work experience as a kitchen manager, restaurant manager, or head chef.
- Hands-on experience with planning menus and ordering ingredients.
- Knowledge of a wide range of recipes.
- Excellent organizational skills.
- Conflict management abilities.
- Ability to manage a team in a fast-paced work environment.
- Flexibility to work during evenings and weekends.
- Good communication and leadership skills.
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