COLLINS CHINEDU OKONKWO

As a Sous Chef, I handle the responsibilities that contribute to the smooth operation of our culinary school and the delivery of high-quality food to clients. Below are listed as part of my S job responsibilities:

1. Assisting the Head Chef: Work closely with the head chef to plan menus, create new dishes, and ensure that all culinary operations run smoothly.

2. Supervising Kitchen Staff: Oversee the work of kitchen staff, including chefs de partie, commis chefs, and kitchen assistants, assigning tasks, providing guidance, and ensuring standards are met.

3. Food Preparation: Participate in food preparation activities, such as chopping vegetables, marinating meats, and preparing sauces, to ensure dishes are made to specifications.

4. Cooking and Plating: Cook and plate dishes according to established recipes and presentation standards, ensuring that all plates leaving the kitchen meet quality and visual expectations.

5. Quality Control: Monitor food quality throughout the cooking process, tasting dishes, and adjusting seasoning or cooking times as needed to maintain consistency and flavor.

6. Inventory Management: Assist in managing kitchen inventory, including ordering supplies, monitoring food stock levels, and ensuring proper storage and rotation of ingredients.

7. Kitchen Hygiene and Safety: Uphold high standards of kitchen hygiene and food safety, ensuring that all kitchen equipment is maintained properly and that sanitation guidelines are followed.

8. Training and Development: Provide training to kitchen staff on cooking techniques, recipes, and kitchen procedures, helping them develop their skills and knowledge.

9. Menu Development: Contribute to menu planning and development, suggesting new dishes, seasonal specials, and creative takes on traditional recipes to keep the menu fresh and appealing.

10. Problem Solving: Address any issues or challenges that arise in the kitchen, such as equipment malfunctions, customer complaints, or staffing shortages, finding solutions quickly and effectively.

11. Collaboration: Work collaboratively with front-of-house staff, suppliers, and management to ensure efficient communication and coordination between the kitchen and other areas of the restaurant.

12. Adherence to Regulations: Ensure compliance with health and safety regulations, food hygiene standards, and labor laws to maintain a safe and legal working environment.