Food Production Manager

The Sous Chef is a pivotal position in any culinary establishment. As a key member of the kitchen team, this individual is responsible for overseeing food production, maintaining safety and hygiene standards, and supervising kitchen helpers.

• Executing and supervising food production activities, including proper cleaning, cutting, marinating, seasoning, and cooking of food items
• Supervising, coordinating, and controlling kitchen helpers in food storage, ensuring tidiness and adherence to the first-in-first-out principle
• Conducting, coordinating, and supervising inventories to ensure accurate stock levels
• Monitoring material consumption and ordering required food and equipment on a daily basis to meet production demands

Additional responsibilities include participating in menu development, conducting quality checks, and ensuring compliance with recipe specifications.

The ideal candidate will possess 3-5 years of experience in commercial cooking, have knowledge of food and hygiene regulations, and demonstrate strong leadership skills.