Sous Chef

Job Description

The Sous Chef is responsible for planning and directing food preparation in a kitchen. This will involve a large degree of supervising other team members working in the kitchen. As assistant to the Area Chef/Executive Sous Chef, the Sous Chef will help with menu planning, inventory, and managing of supplies. Also aid in making sure the kitchen is up to safety standards and that staff are obeying sanitation rules. During operation hours, it is important that the Sous Chef is always quick on his/her feet and should be able to make smart decisions instantly for benefit and success of the organization. The Sous Chef is responsible for staff scheduling, discipline, quality of food, hygiene, safety etc.Responsibilities:?ÿEnsure that all food and products are consistently prepared and served according to the restaurant?s recipes, portioning, cooking, and serving standards.?ÿResponsible for food safety and hygiene.?ÿPerform basic repairs as needed to kitchen equipment or seek help of maintenance department?ÿDevelop and continuously cross train all team members.?ÿEnsures a sense of urgency and presence of mind for all team members.?ÿAssign daily workstations and manage tasks/breaks.?ÿManage day-to-day operation through abiding by organization policies and standard operating procedures.?ÿImprove and develop team performance.?ÿEnsure consistent and accurate records are kept for all food safety logs, Critical Control Points etc.?ÿEnsure time management for all team members?ÿManage food cost/wastage/stock rotation and discrepancies?ÿManage product storage standards by following standard shelf-life guide?ÿResponsible for ordering food products as per pre-planned forecast along with receiving in correct unit count, temperature conditions, shelf life and brand standard?Control food cost and usage by following proper requisition of products from stakeholders (Warehouse/Suppliers/CPU), monitor product receiving & storage procedures, monitor standard recipes and waste control procedures?ÿEnsures all equipment is always kept clean and in excellent working conditions through personal inspection and by following the standard opening & closing checklist.?ÿPrepare all required paperwork, including forms, reports, and schedules in an organized and timely manner.?ÿOversees and ensures that organization policies on employee performance appraisals are followed and completed in a timely manner.?ÿManage staff scheduling and sends on a weekly basis for approvals along with weekly updates.?ÿOversees and sometimes conduct training of kitchen personnel whenever required in terms of menu items, maintenance of shelf-life, cleanliness & sanitation, stock rotation, managing expiries, etc.?ÿResponsible for training kitchen personnel in cleanliness and sanitation practices.?ÿResponsible for minimalizing non-food consumption?ÿResponsible for maintaining daily/weekly cleaning schedules for all areas of the kitchen (floors, walls/tiles, hood filters, equipment, dishwashing and food storage areas.?ÿConducts daily employee meetings and brings suggestions for improvement.?ÿSupport all team members in personal/professional development.

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