Sous Chefc

Responsibilities:
• To maximize colleague productivity and morale and consistently maintain discipline following hotel guidelines and local legislation.
• Check incoming produce, ensuring that all food merchandise is in accordance with order sheets, receiving records and purchasing specifications.
• To have a complete understanding of, and adhere to the company’s policy relating to fire, hygiene and safety.
• To develop menus and “specials” which meet the needs of the target market and are in line with the operating concept for the restaurant.