Sous Chef

To maintain complete control of the kitchen at all times and

the good quality of food and standards :

Instruct cooks and other workers in the preparation, cooking,

garnishing, and presentation of food.

• Ensure

that all prepared food items that leave his or her kitchen are in

good quality.

resolve them quickly and efficient.

that quality culinary dishes are served on schedule and to see if

any problems that arise are rectified.

amounts and costs of required supplies, such as food and

ingredients.

and work areas to ensure compliance to established

standards.

purchasing for all the food operations.

food development plan to improve sales and profitability of the

outlet.

kitchen staff.

ensure that employees follow standards and

regulations.

well as high work and safety standards in the

workplace.

create new menus as needed so that they remain effective for the

purposes of the restaurant.

administrative duties, including ordering supplies and reporting to

the direct Supervisor.

set expectations and are suited to work in a fast-paced working

environment Manage, direct and co-ordinate all operation-related

activities in a proficient and pleasant

method.

the outlet.

for both kitchen and service.

in proper uniform and grooming.

other duties as requested by the management.