- Assist the Chef in maintaining food quality and brand presentation standards
- Ensures that a stations are properly set up and broken down during each shift
- Ability to run and lead kitchen personelle through training and kitchen knowledge
- Responsible for all kitchen operations in the absence of the Chef
- Is a team player
- Assists the Chef with maintaining kitchen sanitation guidelines
- Assists the Chef with daily specials
- Assists the Chef with daily ordering and receiving of outlet products
- Monitors and has hands on control of daily food production
- Conducts daily walk through of the entire kitchen to ensure all products are labeled, dated and
- Assists Chef with daily staffing needs
- Leads by example
- Has the ability to work all stations in the kitchen if needed
- Assists the Chef with all disciplinary action taken
- Have and understanding of company rules and procedures and communicates with the HR team
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Sous Chef - New York, United States - Balaboosta
Description
POSITION SUMMARY
The Sous Chef is responsible for assisting the Executive Chef in all operational tasks
DUTIES AND RESPONSIBILITIES
QUALIFICATIONS/PRIMARY JOB REQUIREMENTS
Minimum 4 years professional hospitality leadership experience in a similar environment
Competent in fabricating all meat, fish and poultry.
Understand the differences and uses of all herbs and types of seasonings.
Knowledge and the ability to produce various ethnicities of foods
Understand, and have the ability to train, on all basic cooking methods: braising, poaching,
roasting, steaming, sauté, grilling, blanching.
Excellent knife skills, ability to cut all vegetables and fruits in all utilized cuts and have the
ability to train and monitor others.
Management certified according to state health department criteria
More detail about Balaboosta part of Balaboosta / Chef Einat, please visit