Sous Chef

Duties & Responsibilities Basic computer skills in Microsoft Office 

1. Responsible for maintaining and producing high level standards in food quality in the assigned outlet. 
2. Responsible for the entire operation of their assigned outlet in terms of food safety, creativity, cleanliness and team performance. 
3. Adheres to and monitors HACCP rules and regulations are followed on a daily basis. 
4. Meets with executive sous chef on a daily basis to review production schedules and internal requisitions for their outlet 
5. Monitors portion control and conduct spot checks. 
6. Carries out the service line in their assigned outlet including but not limited to the efficiency of services, presentation and plating. 
7. Develop new menu options based on seasonal changes and guest or member demands. 
8. events, banquets, outlets, and different production areas. Review buffets, set-ups and show pieces.  
9. Delegate responsibilities to all line staff and supervise the quality of products and productivity of staff.  
10. Create daily and weekly specials and describe the item to the line staff and dining room servers.  
11. Must be able to provide the cost and selling price for each menu item prepared.  
12. Responsible for the scheduling of all kitchen staff, in such a manner as to ensure that kitchen operation is always under constant supervision by a senior staff member.  
13. Responsible for ensuring that all kitchen equipment is in good working condition and that all kitchen staff is fully trained in the operation of the equipment. Should there be any mechanical fault in any of the kitchen equipment, the Sous Chef should immediately report this to maintenance so that proper steps may be initiated to correct such faults.  
14. The Sous Chef must, at all times, maintain a neat, clean, and tidy appearance and ensure all kitchen staff maintains a high standard of cleanliness in their respective areas.  
15. Assist in the budget planning for the kitchen.  
16. Must be able to stand in for any member of the kitchen staff (due to absence/vacation) to ensure the smooth operation of the kitchen.