Sous Chef

Job Responsibilities

1.1 Obtaining Goods from the Stores Raise requisition on a daily basis as per the kitchen menu and guest count Order correct quantities from the stores and check the goods received from the stores are as per the order check expiry date and the quality of the goods when received from the stores In order to maintain food quality and cost. 1.2 Supervise Food Preparation and Maintain Quality supervise the cooks during food preparation monitor correct food temperatures are maintained and proper methodology is being followed by the cooks monitor food is prepared according to the menu, recipes and ingredients In order serve quality food for the guests. 1.3 Food Presentation and Food Setup Monitor food items are displayed in a presentable and replenished manner in the buffet supervise whether food hygiene is maintained in the buffet monitor availability of adequate food quantities in the buffet and instruct cooks to re-fill when required Monitor and ensure buffet setup is done properly In order to ensure that the food is presented to the best satisfaction of the guests. 1.4 Maintaining Food Cost Obtain correct items and quantities from the stores for the meals monitor cooked re-usable food items are properly vacuumed and stored in a proper manner with product dates Assist Executive Chef/ Sous Chef to analyze guest counts and recommend additional actions stations during low guest counts Constant check on expiry dates on raw/ packeted food items and make sure that the items are used prior to the expiry date In order to maintain the food cost within the budget. 1.5 Supervising Outlets Supervise the staff allocated to the outlets are on duty outlet cleanliness and adherence to hygienic standards Instruct and guide cooks in preparing and garnishing food items. In order to maintain effective functioning of the outlets and to increase outlet sales. 1.6 Staff Administration and Training Assist Executive Chef to prepare monthly Rosters Monitor the staff attendance and report to Exec. Chef on staff absenteeism Brief staff in the absence of the Exec. Chef/Exec. Sous Chef on days activities and guest counts Assist Exec. Chef to identify staff training gaps train staff on the job Report to Exec. Chef on staff issue/requirements In order maintain smooth functioning of the department.

Person Specifications