The Restaurant Sous Chef plays a vital role in supporting the head chef by overseeing food preparation, managing kitchen staff, and ensuring the highest quality standards are met. This hands-on role includes assisting with ordering supplies, developing menus, training team members, and maintaining a safe and efficient kitchen environment. Responsibilities Assist with ordering and inventory management to ensure kitchen is well-stocked Prepare food and participate actively in cooking to maintain quality and consistency Develop and refine menus to enhance the restaurant's culinary offerings Train and mentor kitchen staff, fostering skill development and teamwork Coordinate orders and monitor kitchen operations for smooth workflow Enforce quality control and recipe standardization across all dishes Supervise kitchen activities to maintain safety and hygiene compliance Ensure adherence to all food safety and sanitation regulations Required Qualifications Minimum 2 years' experience in culinary arts