SOUS CHEF [BẾP NHẬT]

• Experience with recipes and suggest new ingredients

• Provide training for kitchen staff

• Ensure food preparation process are in compliance with established store policies and procedures, attaining a high level of food quality

• Knowledgeable on food portioning, cooking methods, kitchen recipes, policies and procedures

• Upkeep the maintenance of the grill equipment, preparation area, kitchen equipment and food storage areas and ensure it is clean, sanitized and organized

• Monitor food stock and place orders.

• Ensure hygiene principles in all cooking areas are maintained.

• Able to use knives, hand tools, utensils, and equipment to portion, cut, slice, julienne, whip, beat, maintain holding temperature, chill, freeze or otherwise produce food for the dining room

• Oversee day-to-day culinary operations

• Coordinate food and kitchenware orders

• Check freshness and quality of ingredients

• Standardized recipes and plate presentations

• Work with management to create a memorable experience for guests