Sous Chef
Posted on :
03-02-2024
Employer Active
1 Vacancy
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Job Description
Req ID : 2496556
- To report for duty punctually wearing the correct uniform and name badges at all times
- To assist the Executive Chef in the supervision of all employees
- To attend daily meetings with the Executive Chef regarding daily operation.
- To hold a daily and monthly meeting with the kitchen staff and report to the Executive Chef.
- To establish culinary standards specific to the hotel which meet the needs of the target market.
- To develop menus and standard recipes that allows the restaurant to run at the budgeted food cost and test samples in conjunction with the Executive Chef.
- To write specific and accurate product specifications and standard recipes for use in the computer and by the Materials Manager.
- To use, wherever possible, locally and seasonally available products in menus and "specials".
- To inspect daily, all fresh food received to ensure the quality is maintained.
- To inspect daily all food stores and refrigerated areas and suggest, where necessary, correct storage methods to comply with Health & Safety regulations, to avoid spoilage and ensure regular turnover of food items and give completed check lists to the Executive Chef.
- To check on a daily basis food preparation, individual costs, quality, quantity inventories and portion control.
- In conjunction with the Executive Chef, establish job methods and supervise on a regular basis, and correct if necessary, cooking standards to maintain a high quality of food and service on quality basis.
Employment Type
Full Time
Department / Functional Area
Chefs / F&B / Housekeeping / Front Desk
Key Skills
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