Job description For Sous Chef

Job Title:  Sous Chef

REPORTS TO: Executive Sous Chef

DUTIES AND RESPONSIBILITIES:

1.      Control of all production of foodstuffs in the kitchen, their quality, requisitions, storage, usage, and rotation,

2.      The practical training of all staff under them in the section, including for new menu items,

3.      The schedules, annual leaves and other staff entitlements such as staff meals,

4.      To help in the daily receiving of the food items into the receiving,

5.      Notification to the Executive Chef when supplies are not adequate or are not of the desired quality.

6.      Daily checking of mis-en-place, spoilage and wastage and production controls,

7.      To participate in the creation of new menu items, the trials and training of these items and the successful implementation onto our menus of these items,

8.      Checking for the correct recipe card usage and format recipe cards,

9.      To delegate the daily duties for the sections and to give the daily briefing,

10.  To control the costs of the sections, making sure the correct foods are used for the correct job,

11.  To check on machine usage, cleanliness, and the safety aspects in the kitchen,

12.  For the hygiene of the kitchen, and the closing down duties,

13.  For the direct supervision of the chef de parties and their immediate area,

14.  For the personal hygiene and uniform wearing of the staff,

15.  To be able to substitute for the Executive Sous chef in his absence,

16.  To actively involve themselves in guest contact, suggesting, and interacting, solving problems and in general creating a very friendly, but professional atmosphere,

17.  To handle the interaction between Kitchen and Restaurant staff, settling any disputes quickly and quietly, that may arise from time to time,

18.  To ensure timely and quality service of our menu items according to service specifications and guest expectations,

19.  To ensure that all food display areas, such as buffets and cake displays are kept in prime condition at all times, according to our Standard and Procedures,

20.  To support and participate in hotel activities, such as environmental committees, cost savings etc, which may serve to better our operations or the efficiency of the company.