Sous Chef

Profile Summary - Responsible for planning and managing food preparation in Banquet kitchens. To assist the Exec. chef, and to perform a range of duties including planning menus, training new staff, and recording inventory.

Role & responsibilities -

1. Assist the Executive Chef in supervising the function of all kitchen employees, facilities and costs to ensure maximum Food and Beverage departmental profit is achieved.

2. Assist the Executive Chef in controlling and analyzing, on an on-going basis.

• quality levels of production and presentation
• guest satisfaction
• cleanliness, sanitation and hygiene
• ensures optimum performance in all of the above areas as assigned.

3. Assists the Executive Chef in the production, preparation and presentation of all food items to ensure highest quality at all times.

4. Establish and maintains effective employee relations.

5. Conduct, under the guidance of the Executive Chef such functions as employee orientation, coaching and suspension if necessary to ensure appropriate staffing and productivity.

6. Assist the Executive Chef in conducting formal on-the-job training sessions for kitchen employees.

7. Inform on a daily basis the Executive Chef of all relevant information in operational and personal matter, including information that does not require the Executive Chef's action.

8. Perform related duties and special projects as assigned.

9. Daily check on associates attendance and that their uniforms for cleanliness and to supervise working performance.

10. Assist in food preparation and is to function as an organizer of the kitchen employees.

11. Daily checks on all store requisitions and ensures orders are consumed on a daily basis.

12. Conduct daily inspection of all walk-in fridge/deep freezers, counter and upright fridge. Ensure the mis-en-place is set in a proper manner and all the raw materials and pre-cooked items are in good quality at all times.

13. Check on taste and consistency of food before it is served to guests.

14. Coordinate mis-en-place of production material and ensures that all items on the menu are available.

15. Carry out inspection at once should there be any complaint received regarding the food quality.

16. Conduct on-the-job training to staff and evaluates their performance.

17. Check physical aspect of the cold rooms, equipment and tools. Reports to the Executive Chef immediately if there is any fault with the equipment.

18. Control movement of unauthorized personnel in the kitchen.

19. Attend daily briefing with Executive Chef.

20. Perform any other duties as may be assigned by the Management from time to time.