Sous Chef

JOB SUMMARY

 Under the general guidance and supervision of the Executive Chef / VP – Operations and in accordance with the set policies and procedures of the Company, he/she is responsible for the smooth, efficient, and profitable running of Kitchen. DUTIES AND RESPONSIBILITIES:

 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. 

 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.

 Training and scheduling: The Sous Chef are 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:-

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

 - Monitor and control on an on-going basis.

 - To oversee the services of the kitchen and always ensure the highest standards and quality of food.

 - Responsible to maintain statutory records.

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

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

 Food and Beverage, HLP & Manpower.

 - Responsible to ensure smooth shift closure and handover.

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

 - Responsible to monitor and to control wastage.

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

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

 - Proper maintain of holding & serving temperature of Food etc. ADMINISTRATIVE DUTIES AND RESPONSIBILITIES: * Responsible to coach, mentor the team for the next level by way of career progression.

 * Responsible to ensure adherence to the unit training calendar.

 * Responsible for sanctioning leaves of the team.

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