Sous Chef

Key responsibilities Kitchen Operations : Support the Head Chef in managing daily kitchen operations to ensure smooth and efficient service Team Supervision : Lead, train, and motivate chefs de partie, commis, and kitchen employees to maintain high performance Food Preparation : Oversee food preparation and presentation to ensure dishes meet quality and consistency standards Stock & Cost Control: Monitor inventory, place orders, and help control food costs and waste Hygiene & Safety : Ensure all kitchen activities comply with health, safety, and hygiene standards Quality Standards : Step in for the Head Chef when needed, maintaining standards and solving any kitchen issues

Job Tags: Κως