SOUS CHEF

Roles & Responsibilities

The Sous Chef must demonstrate proficiency in producing consistent, quality dishes in accordance with the standards set by the restaurant. He / She will assist with supervising day-to-day kitchen operations and all food preparation.

• Preparing, cooking and presenting dishes within your speciality
• Helping the Head Chef in kitchen roster planning and oversee the entire kitchen work process
• Maintain a high standard of service at all times
• Assists Executive Chef with all kitchen operations and preparation.
• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
• Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.
• Assists in determining how food should be presented and creates decorative food displays.
• Maintains purchasing, receiving and food storage standards.
• Ensures compliance with food handling and sanitation standards.
• Performs all duties of kitchen managers and employees as necessary.
• Recognizes superior quality products, presentations and flavor.
• Ensures compliance with all applicable laws and regulations.
• Follows proper handling and right temperature of all food products.
• Operates and maintains all department equipment and reports malfunctions.
• Checks the quality of raw and cooked food products to ensure that standards are met.

Benefits :

Tell employers what skills you have

Recipes

Producing

Ingredients

Quality Control

Food Safety

Cooking

Food Quality

Inventory

Purchasing

Sanitation

Restaurant Management

HACCP

Food Service

Culinary Arts

Hospitality