Sous Chef - Polo Grill

We are looking for a professional Sous Chef to be the second in command in our kitchen, following our Chef’s specifications and guidelines. The successful candidate will employ its culinary and managerial skills in order to play a critical role in maintaining and enhancing our customers’ satisfaction.  Ideal candidate will have a knowledge of cooking steaks, preparing amazing seafood specials and  be able to butcher Meat & Seafood

1. Leadership and Supervision: When the Head Chef is absent, the Sous Chef leads the kitchen staff. They guide and supervise junior kitchen staff during food preparation.
2. Menu Preparation: The Sous Chef assists the Head Chef in planning menus.
3. Food Preparation: They manage food preparation in restaurant kitchens, ensuring quality and consistency.
4. Training New Staff: The Sous Chef plays a role in training new kitchen staff.
5. Inventory Management: They record inventory and ensure supplies are available.
6. Kitchen Organization: Keeping workstations and kitchen equipment clean, organized, and sanitized.
7. Adherence to Standards: Ensuring kitchen staff adhere to set standards, procedures, and sanitation requirements.
8. Cooking Skills: Properly measuring ingredients, using kitchen knives, and operating equipment like grills, ovens, steamers, and warmers.
9. Temperature Control: Ensuring proper food temperatures during cooking and storage.
10. Additional Duties: Taking charge of kitchen opening, closing, and other side duties as directed by the Executive Chef