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