SOUS CHEF

· Responsible for the preparation of high quality meals in accordance to company standards, menu specifications and production schedules.

· Responsible for helping to oversee the Kitchen team in the preparation of meals, while meeting required safety, hygiene and quality standards.

· Works closely with the Head Chef / Executive Chef and Executive Sous Chef and will provide support at the Kitchen when the Head Chef / Executive Chef and/or Executive Sous Chef is away.

· Executes and supervises food production activities. E.g. proper cleaning, cutting, marinating, seasoning, cooking of food items, etc.

· Coordinates and controls the Kitchen team in food storage (e.g. maintaining tidiness, following the first-in first-out procedure).

· Oversee the day-to-day production and operations in the Kitchen which includes the planning and directing of all food preparation; as well as ensuring proper staffing requirements are met.

· Conducts ,coordinates and supervises the inventory at the outlet. Maintain stock inventory appropriately and ensure that all storage areas are tidy and all products are stored appropriately.

· Ensure the availability of supplies and food or approved substitutions in adequate time for preparation.

· Monitors raw material usage and orders to ensure that cost is kept within the budget.

· Involved in the development of food products and menus as needed.

· Prepare food for service (e.g. cutting vegetables, meats, preparing sauces, etc.),which is according to the established specification requirements and procedures, menu recipes and presentation instructions at all times.

· Setup and stock stations with all necessary supplies to prepare for service.

· Ensure that food comes out simultaneously, in high quality and in a timely fashion which is compliant with established standards.

· Plans food production to coordinate with meal serving hours so that the standards of excellence, quality, temperature and appearance of food are maintained at all times.

· Monitor and ensure compliance with recipe specifications.

· Cook menu items in cooperation with the rest of the kitchen team.

· Maintain prepared, clean and sanitary work area at all times; clean and maintain equipment used in food preparation.

· Comply with hygiene and sanitation regulations and safety standards at all times.

· Teach and train staff of preparation and presentation changes to the menu items.

· Answer ,report and follow the instructions of the Head Chef / Executive Chef and Executive Sous Chef at all times.

· Maintain positive and professional approach with co-workers and customers.

· To report any necessary equipment repair and maintenance, workplace incidence or failure to meet performance standards by any of the kitchen staff to higher authority.

· To act in the best interest of the company in all circumstances.

· To ensure proper handling of all kitchen equipment at all times.

· Another appropriate duties and responsibilities as assigned.

MOM LICENSE: 24C2613
EA REG: R22110100