Sous Chef

Monitor sanitation practices to ensure that employees follow standards and regulations.
•    Check the quality of raw or cooked food products to ensure that standards are met.
•    Determine production schedules and staff requirements necessary to ensure timely delivery of services.
•    Check the quantity and quality of received products.
•    Supervise or coordinate activities of cooks or workers engaged in food preparation.
•    Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.
•    Prepare and cook foods of all types, either on a regular basis or for special guests or functions.
•    Inspect supplies, equipment, or work areas to ensure conformance to established standards.
•    Plan, direct, or supervise food preparation or cooking activities 
•    Demonstrate new cooking techniques or equipment to staff.