Sous Chef

Responsibilities

Assists the Head Chef in carrying out all aspects of the

kitchen's day-to-day operations that precludes the management of

food hygiene and safety, enforcing performance and quality

standards, and monitoring to ensure attainment of these

goals

Helps control and direct the food

preparation process efficiently and professionally

Ensures that the kitchen runs on schedule and that food

and related services are of a high grade

Supports the Head Chef in planning and coordinating tasks

while keeping labor expenses in mind

Helps

create meals using new or current culinary inventions or as the

business prescribes

Approves and polishes

dishes before they are delivered and served to customers

Produces quality menu that could change seasonally as the

business requires

Places equipment, tools or

ingredient orders in response to possible detected

shortfalls

When directed by the Head Chef,

hires, manages, trains and educates kitchen workers to be par with

the highest possible culinary standards

Follows and strictly implements all food and sanitary

rules as well as safety guidelines

Assists in

the preparation of duty rotas for kitchen staff to provide

appropriate coverage at all times while accounting for the

seasonality of the business and keeping overtime to the

minimum

If and when directed by the Head Chef,

keeps recipe files in excellent condition and

up-to-date

Qualifications

& Requirements

Associate or Bachelor's Degree in Culinary Arts or

Science, Business, or relevant fields

Three

(3) years of experience as a sous chef

Completed the WSQ Basic Food Hygiene Course - Food Safety

Course Levels 1 and 2

Updated in control of

substances hazardous to health (COSHH) regulations or hazard

analysis critical control point (HACCP) methods

Completed the WSQ Basic Food Hygiene Course - Food Safety

Course Levels 1 and 2

Quick in picking up

concepts and possesses good logical and analytical problem-solving

skills

Able to grasp business requirements and

processes

Good understanding of computer

software such as POS, restaurant management system, and Microsoft

Office

Service oriented, meticulous, attention

to detail