The Sous Chef is responsible for planning and directing food preparation in kitchens. This involves a large degree of supervising other kitchen staff, as well as keeping an eye out for problems that arise in the kitchen and seizing control of a situation at a moment’s notice.

- Work with the executive chef to produce diversified menus in accordance with the restaurant’s policy and vision

- Come up with new dishes which appeal to the clients, whenever required

- Establish the working schedule and organize the work in the kitchen so that everything works like a “well-oiled machine”

- Produce high quality dishes that follow up the established menu and level up to location’s standards, as well as to clients’ requirements

- Plan the food design in order to create a perfect match between the dish’s aspect and its taste

- Train the auxiliary kitchen staff in order to provide best results in minimum time and using at the maximum the available resources

- Maintain order and discipline in the kitchen during working hours

- Create tasting menus for clients interested in contracting the food for different events (wedding, banquets, corporate dinners, birthday parties, etc.) from their kitchen