![]() ![]() Ability to multitask and work quickly under pressure.Proficient in Microsoft Office, Point of Sale and restaurant management software.Knowledge of health and safety standards.Familiarity with the best practices in the hotel and catering services industry.Ability to effectively manage the kitchen staff, motivate them and assign duties fairly. ![]() In order to work in a busy restaurant directing kitchen activities and supervising other members of staff, a Sous Chef must have certain skills and qualifications, including the following: They may also be responsible for creating new recipes or revamping existing menu items. Their job is to help hire and train Cooks and other kitchen employees. They work closely with Cooks, Waiters and Food Vendors to maintain kitchen operations. Sous Chefs typically work for restaurants, hotels, event venues or private business entities to ensure quality dining services for their patrons. High school diploma or equivalent trade school Type: Full-time.Experienced in training and leading team as well as production of large quantity food preparation and excellent knowledge of quality food operations.Well-versed and timely email etiquette as well as written and verbal communication.Must encompass Food Serve Safe certification and have experienced with local sanitation regulations.Must possess consistent and stabile work experience & encompass the desire to operationally support the business as an individual contributor and leader.Experienced managing P&L's, labor, purchasing, vendors and quality control while providing results in revenue.Culinary trained and professional who is passionate and curious to develop and grow as a Chef.Minimum of 3-4+ years' experience working in a similar volume-based business that represents global culture and consistent, approachable and elevated dishes. ![]()
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