Sous Chef

Sous Chef

REPORTS TO               :            Executive Chef / VP – Operations

Sous Chef must be familiar with all of the daily operations of the kitchen, and must be able to perform any task in the kitchen if needed. A Sous Chef also acts as the intermediary between the kitchen and service staff

Planning and directing food preparation: As the second in command, the Sous Chef is responsible for managing kitchen staff to ensure food is prepared properly. 

Managing kitchen staff: The Sous Chef will have the task of ensuring that all kitchen workers are performing at the level required by a professional kitchen. He or she will have to discipline workers who are not performing their job correctly or professionally

Training and scheduling: The Sous Chef is in charge of training new employees and creating the schedule to ensure adequate manning for the kitchen.

Expediting: The Sous Chef will serve as the expeditor for the kitchen. He or she will be responsible for arranging tickets and ordering food preparation so that customers receive food in the order it should be sent out. 

Quality Control: The Sous Chef is responsible for ensuring that food that leaves the kitchen is of the highest quality and will make diners happy

Other responsibilities include, but not limited to

1.     Supervise the functions of the department employees, facilities, operations and cost on a daily basis.

2.     Monitor and control on an on-going basis:

a.     Quality levels of product and service

b.    Customer satisfaction and feedback.

c.     Operating costs.

d.    Sanitation, cleanliness and hygiene of the entire area under his purview.

e.     Ensure optimum performance in specific jobs assigned in the above areas.

f.     Complying with laid down systems and procedure.

g.    Whether SOPs are understood and implemented by the team.

3.     To oversee the services of the kitchen and ensure the highest standards and quality of food at all times.

4.     Responsible to maintain statutory records.

5.     Supervise, plan and implement duty roster at the Unit.

6.     Responsible to ensure cleanliness and hygiene in all areas of operations.

7.     Responsible for resolving all guest issues regarding food.

8.     Responsible to control and to monitor cost variances for the following:-

Food and Beverage, HLP & Manpower

9.     Responsible to ensure smooth shift closure and handover.

10.  Responsible to prepare departmental budgets and objective manuals with constant review and observations.

11.  To Project a positive image of LBF to the external guest.

12.  Responsible to ensure that the unit has minimal audit queries and resolve queries at the earliest

13.  To motivate the staff and ensure that they are working together as a team.

14.  Responsible to monitor and to control wastage.

15.  Responsible to carry out any activity which is assigned by the management from time to time.

16.  Formulating Reports-Cost Analysis, Breakage Analysis, Expense statement, daily/weekly/monthly etc to determine future action

17.  Month end closing of inventory, raw Material items

18.  Taking briefing of staff before staffing each Shift

19.  Proper maintain of holding & serving temperature of Food etc

20.  To maintain targeted food cost

21.  To ensure no abusive language is used.

ADMINISTRATIVE DUTIES AND RESPONSIBILITIES :

22.  Responsible to coach , mentor the team for the next level by way of career progression.

23.  Responsible to ensure adherence to the unit training calendar.

24.  Responsible for sanctioning leaves of the team.

25.  Making KRA reports on monthly & quarterly

26.  Responsible to prepare daily, weekly and monthly reports pertaining to all areas of the outlet operations