Sous Chef

KEY RESPONSIBILITIES AND MEANS

·       Manage all activities in the kitchen, including foodpreparation and production, and management and training of kitchen staff

·       Ensure efficient, cost-effective operation andprofitability of food production based on the premise in the company

·       Supervise and inspect all preparation and cookingequipment on a regular basis to ensure that they are kept clean, sanitary, andin perfect operating order

·       Ensure that food products, presentation, and platingare of the highest quality, and are prepared to serve in a timely manner

·       Assume the role as Head Chef in his or her absence

·       Assure adherence to all standards of food quality,preparation, recipes, and presentation in conjunction with the specifications

·       Monitor holding and storage operations, stocking andfood rotation, and guarantee food service sanitation standards are met

·       Assure kitchen personnel is trained in bestcleanliness and sanitation practices

·       Involve in hiring process, together with Head Chef,Executive Chef and HR Department

·       Develop new recipes and plating for new menus togetherwith the head chef

·       Involve in kitchen schedule and monitor staff Overtime

·       Follow up with company procedures together with HRDepartment

·       Involve in staff management including vacationplanning for the kitchen department

·       Assisting Head Chef in any problems that arise andseizes control of issues in the kitchen in their absence