Job description
Reporting to the executive chef, the quality control sous-chef plays a key role in managing, supervising, and maintaining quality standards in the kitchen. He acts as a leader to the team and ensures the constant excellence of culinary operations.
Responsibilities
Supervision and mentoring of kitchen staff, Training and development of team skills, Maintenance of internal communication tools, Validation of recipes and their execution, Control of dish presentation and adherence to established standards, Management of inventory and product turnover, Rotation of products and ingredients, Planning, organizing, and being an active member in production, Quality control of practices, working methods, and culinary know-how.
Requirements
Availability required: days, evenings, and weekends