A Sous Chef, or Second Chef, is responsible for providing supportive leadership to kitchen staff throughout food service. Their duties include assisting the Head Chef in monitoring kitchen activities, expediting orders to ensure quality taste or presentation and taking on additional responsibilities in the Head Chef’s absence to ensure that kitchen staff has proper direction.

• 담당업무 

• - Develop new menu options based on seasonal changes and customer demand.
• - Assist with the preparation and planning of meal designs.
• - Ensure that kitchen activities operate in a timely manner.
• - Resolve customer problems and concerns personally.
• - Monitor and record inventory, and if necessary, order new supplies.
• - Provide support to junior kitchen employees with various tasks including line cooking, food preparation, and dish plating.
• - Recruit and train new kitchen employees to meet restaurant and kitchen standards.
• - Create schedules for kitchen employees and evaluate their performance.
• - Adhere to and implement sanitation regulations and safety regulations.