Sous Chef

1. Culinary Operations & Food Preparation

• Assist in planning and preparing traditional Slavic dishes, including borscht, pelmeni, shashlik, stroganoff, and grilled specialties.

• Ensure consistency in taste, presentation, and portion control across all menu items.

• Supervise the preparation and cooking process to meet quality and hygiene standards.

• Innovate and refine recipes while maintaining the authenticity of Slavic flavors.

2. Kitchen Management & Leadership

• Oversee kitchen staff, ensuring smooth operations and efficient workflow.

• Train and mentor kitchen team members on cooking techniques, food safety, and hygiene standards.

• Assist in creating work schedules and assigning daily tasks to the team.

• Monitor inventory and coordinate with suppliers to ensure availability of high-quality ingredients.

3. Grilling & Meat Preparation

• Expertly handle various grilling techniques, including charcoal and wood-fired grilling, to prepare meats such as shashlik, kebabs, and smoked meats.

• Ensure proper marination, seasoning, and cooking times to enhance flavors.

• Maintain grilling equipment and ensure safety procedures are followed.

4. Hygiene, Safety & Compliance

• Maintain cleanliness and organization in all kitchen areas.

• Ensure compliance with food safety regulations and health codes.

• Implement HACCP standards and maintain records for inspections.

5. Cost Control & Menu Development

• Assist in food cost analysis, portion control, and minimizing waste.

• Collaborate with the Head Chef to develop seasonal and special menus.

• Provide input on sourcing authentic ingredients and optimizing kitchen operations.