Sous Chef - Paradies Lagardère

Job description

Responsibilities: - Plan and direct food preparation and culinary activities - Modify menus or create new ones that meet quality standards - Estimate food requirements and food/labor costs - Supervise kitchen staff and activities - Arrange for equipment purchases and repairs - Recruit and manage kitchen staff - Rectify arising problems or complaints - Give prepared plates the “final touch” - Perform administrative duties - Comply with nutrition and sanitation regulations and safety standards - Keep time and payroll records - Maintain a positive and professional approach with coworkers and customers Requirements: - Proven working experience as a head chef - Excellent record of kitchen management - Ability to spot and resolve problems efficiently - Capable of delegating multiple tasks - Communication and leadership skills - Keep up with cooking trends and best practices - Working knowledge of various computer software programs (MS Office, restaurant management software, POS) - BS degree in Culinary science or related field