Sous Chef

The Sous Chef is the culinary chef located just below the executive or head chef; thus as second-in-command, he/she has a large amount of responsibility in the kitchen.

The Sous Chef is responsible for planning and directing food preparation in kitchens. This involves a large degree of supervising other kitchen staff, as well as keeping an eye out for problems that arise in the kitchen and seizing control of a situation at a moment’s notice.

- Work with the executive chef to produce diversified menus in accordance with the restaurant’s policy and vision

- Come up with new dishes which appeal to the clients, whenever required

- Establish the working schedule and organize the work in the kitchen so that everything works like a “well-oiled machine”

- Produce high quality dishes that follow up the established menu and level up to location’s standards, as well as to clients’ requirements

- Plan the food design in order to create a perfect match between the dish’s aspect and its taste

- Train the auxiliary kitchen staff in order to provide best results in minimum time and using at the maximum the available resources

- Maintain order and discipline in the kitchen during working hours

- Create tasting menus for clients interested in contracting the food for different events (wedding, banquets, corporate dinners, birthday parties, etc.) from their kitchen

Working at The Finch

Health Insurance

Strict Dress Code

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Summary

At the intersection of fun and fine dining, you’ll find The Finch—a modern take on timeless style. Where the drinks are colder, flavors bolder, where life takes flight—in good taste and great company. Suitable for relaxed encounters and formal engagements, it’s a stylish staple for every taste, an oasis of culinary craft and casual sophistication. The Finch at heart, is a place of gathering—a flock of finches, they say, is a “charm.”

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