| Job Location | Lebanon - Lebanon |
| Education | Any Graduation. |
| Salary | Not Mentioned |
| Industry | Restaurants / Catering / Food Services |
| Functional Area | Not Mentioned |
requirements:Leads kitchen team in chef's absenceProvides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish platingOversees and organizes kitchen stock and ingredientsEnsures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assuranceKeeps cooking stations stocked, especially before and during prime operation hourstrains new kitchen employees to restaurant and kitchen standardsManages food and product ordering by keeping detailed records and minimizes waste, plus works with existing systems to improve waste reduction and manage budgetary concernsSupervises all food preparation and presentation to ensure quality and restaurant standardsWorks with head chef to maintain kitchen organization, staff ability, and training opportunitiesVerifies that food storage units all meet standards and are consistently well-managedAssists head chef with menu creationCoordinates with restaurant management team on supply ordering, budget, and kitchen efficiency and staffing
Keyskills :
sous chef
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