Sous Chef Required In Europe

Muskan Malik Hiring For Flight To Sucess Immigration; Deutschland; Vor Ort; EUR 40.000 - 60.000; Vollzeit

Zusammenfassung

A recruitment agency in Germany is looking for a candidate to manage kitchen operations, assist in food preparation, and ensure quality control. Responsibilities include supervising kitchen staff, inventory management, and enforcing food safety standards. Candidates should have strong leadership skills and experience in kitchen management.

Aufgaben

• Assisting the Head Chef in overseeing daily kitchen activities.
• Supervising and participating in the preparation and cooking of dishes.
• Assisting in creating innovative menus and developing new recipes.
• Monitoring taste, presentation, and portion sizes to meet standards.
• Managing kitchen inventory and coordinating with suppliers.
• Leading and training junior kitchen staff.
• Enforcing hygiene and food safety standards.
• Controlling food costs and reducing waste.
• Collaborating with service staff for smooth operations.
• Taking charge of kitchen operations in the absence of the Head Chef.

Jobbeschreibung

Kindly Call & whatsapp to apply this job. 9643599936

Major Roles & Responsibilities

• Kitchen Operations Management — Assisting the Head Chef in overseeing daily kitchen activities, ensuring smooth and efficient operations.
• Food Preparation & Cooking — Supervising and participating in the preparation, cooking, and presentation of dishes to maintain consistency and quality.
• Menu Planning & Development — Assisting in creating innovative menus, developing new recipes, and ensuring seasonal and cost-effective ingredients are used.
• Quality Control — Monitoring taste, presentation, and portion sizes to meet restaurant standards and customer expectations.
• Inventory & Stock Management — Managing kitchen inventory, monitoring stock levels, and coordinating with suppliers for timely procurement of ingredients.
• Team Supervision & Training — Leading, mentoring, and training junior kitchen staff to enhance their skills and maintain a productive work environment.
• Hygiene & Food Safety Compliance — Enforcing strict hygiene, sanitation, and food safety standards in compliance with local regulations.
• Cost & Waste Management — Controlling food costs, reducing waste, and optimizing resource utilization to maximize profitability.
• Coordination with Other Departments — Collaborating with service staff, procurement teams, and management to ensure timely food service and smooth restaurant operations.
• Substitute Leadership — Taking charge of kitchen operations in the absence of the Head Chef, ensuring continuity and maintaining high standards.