In a professional kitchen, the second-in-command is known as a sous chef. In restaurant kitchens, a sous chef is in charge of planning and managing food preparation. These talented professionals are known as the assistant to the head chef or the head chef's second in command, and they execute a variety of tasks such as preparing menus, training new employees, and documenting inventories. There are obligations- Create new menu items in response to seasonal shifts and customer demand, Assist in the planning and preparation of meal designsm, Ensure that kitchen activities are completed on time, Resolve customer issues and concerns on a one-on-one basis, Inventory should be monitored and recorded, and new supplies should be ordered if necessary. Sous chef will be the second in command in our kitchen, following and implementing the criteria and norms set forth by our executive chef. Recruiting new personnel, reacting to customer concerns, and designing new menu options will all be part of the job description. They should be able to communicate well and have a thorough understanding of a variety of cooking methods, ingredients, equipment, and processes.

Multiple Contributors

4K resources

0

0

0

Like