sous chef

Description

Job Summary: Supervises the execution of culinary production, ensures compliance with standards, manages the team, and collaborates in the creation of new dishes. Key Responsibilities: 1. Lead and supervise culinary production in the absence of the Head Chef. 2. Train the team and ensure quality in techniques and preparations. 3. Actively participate in the creation and development of new dishes. Duties and Responsibilities: 1. Replace the Head Chef during their absence, assuming full responsibility for the department. 2. Supervise culinary production during your shift, ensuring adherence to technical sheets and portioning guidelines. 3. Monitor the mise en place of each station before service begins. 4. Support ongoing team training: correcting techniques and demonstrating preparations. 5. Verify cold room temperatures and ensure completion of HACCP records for your shift. 6. Coordinate workflow between stations during service to guarantee timely order dispatch. 7. Monitor ingredient usage and report losses, stock shortages, or ingredients nearing expiration. 8. Participate in the development of new dishes and menus alongside the Chef. -Requirements- Minimum Education: University / Professional Institute / Technical Training Center. 4 years of experience Languages: Spanish, English Age: between 25 and 45 years Knowledge: Compliance with regulations, Team Management, Culinary Arts, International Cuisine, Technical Sheets, Production, Supervision, Execution, Culinary Arts, Demonstrations Keywords: cook