Edwards30a
Senior Sous Chef
Edwards30a, Baltimore, Maryland, United States, 21276
Senior Sous Chef Job Description:
In charge of overall kitchen operation in the absence of the Head Chef.
He/She should report any problem with damaged equipment and machinery.
Organize with the Chefs-in-charge in all outlets for any issues or concerns about the ordering and deliveries of the food items.
Oversees for monitoring the dispatching and receiving of the food items.
Helping the Head chefs when it comes to writing and filing new recipes.
Assists the Head Chef in the smooth and efficient running of food production and acts in his capacity during his absence.
Checks standards and as per the recipe sheet.
Ensure hygienic and very safe kitchen environment
Order supplies to stock inventory and with appropriately
Ensures minimum waste and maximizing resources and hence assuring overall department profitability.
Track and record and replenish inventory as needed
Ensures that all equipment is cleaned and sanitized and in working order.
Monitors the practice of established with internal rules and procedures.
Train new staff and on the preparation and arrangement and as per the current menu
Work with the employee however to take corrective actions where appropriate.
To be a team player and have a good working attitude towards superiors.
Monitoring staff are responsible enough and maintaining the sanitation of their own storage facilities.
Monitoring, ordering, and stocking of ingredients and mise en place.
Provides high quality and consistency of produce food items by following the recipes, procedures, and special instructions by the Head Chef.
Requirements:– At least 3 years on a similar position in French fine dining restaurants or upscale restaurants
– Good communication and interpersonal skills to manage a team
– Extensive knowledge of culinary leadership & kitchen operations
– Solid knowledge of Menu/recipe development, recipe conversions, and weights and measures
#J-18808-Ljbffr
In charge of overall kitchen operation in the absence of the Head Chef.
He/She should report any problem with damaged equipment and machinery.
Organize with the Chefs-in-charge in all outlets for any issues or concerns about the ordering and deliveries of the food items.
Oversees for monitoring the dispatching and receiving of the food items.
Helping the Head chefs when it comes to writing and filing new recipes.
Assists the Head Chef in the smooth and efficient running of food production and acts in his capacity during his absence.
Checks standards and as per the recipe sheet.
Ensure hygienic and very safe kitchen environment
Order supplies to stock inventory and with appropriately
Ensures minimum waste and maximizing resources and hence assuring overall department profitability.
Track and record and replenish inventory as needed
Ensures that all equipment is cleaned and sanitized and in working order.
Monitors the practice of established with internal rules and procedures.
Train new staff and on the preparation and arrangement and as per the current menu
Work with the employee however to take corrective actions where appropriate.
To be a team player and have a good working attitude towards superiors.
Monitoring staff are responsible enough and maintaining the sanitation of their own storage facilities.
Monitoring, ordering, and stocking of ingredients and mise en place.
Provides high quality and consistency of produce food items by following the recipes, procedures, and special instructions by the Head Chef.
Requirements:– At least 3 years on a similar position in French fine dining restaurants or upscale restaurants
– Good communication and interpersonal skills to manage a team
– Extensive knowledge of culinary leadership & kitchen operations
– Solid knowledge of Menu/recipe development, recipe conversions, and weights and measures
#J-18808-Ljbffr