SOUS CHEF

· Prepare menus in collaboration with colleagues

· Ensure adequacy of supplies at the cooking stations

· Prepare ingredients that should be frequently available (vegetables, spices etc.)

· Follow the guidance of the executive or Head chef and have input in new ways of presentation or dishes

· Put effort in optimizing the cooking process with attention to speed and quality

· Enforce strict health and hygiene standards

· Help to maintain a climate of smooth and friendly cooperation