Sous chef

The sous chef is responsible for the entire activity from the kitchen; therefore they must possess great monitoring abilities, while also performing their regular duties. Has to come up with new dishes which appeal to the clients, whenever required. Train the auxiliary kitchen staff in order to provide best results in minimum time and using at the maximum the available resources.Make sure the hygiene and food safety standards are met in all stages of food preparation, starting with the ingredients and ending with the finished dish which leaves the kitchen door. Make sure that the professional equipment is in good conditions and signal any malfunction before it affects the staff or the clients.