Sous Chef

KEY RESPONSIBILITIES AND MEANS

• Manage all activities in the kitchen, including foodpreparation and production, and management and training of kitchen staff
• Ensure efficient, cost-effective operation andprofitability of food production based on the premise in the company

• Supervise and inspect all preparation and cookingequipment on a regular basis to ensure that they are kept clean, sanitary, andin perfect operating order
• Ensure that food products, presentation, and platingare of the highest quality, and are prepared to serve in a timely manner

• Assume the role as Head Chef in his or her absence
• Assure adherence to all standards of food quality,preparation, recipes, and presentation in conjunction with the specifications

• Monitor holding and storage operations, stocking andfood rotation, and guarantee food service sanitation standards are met
• Assure kitchen personnel is trained in bestcleanliness and sanitation practices

• Involve in hiring process, together with Head Chef,Executive Chef and HR Department
• Develop new recipes and plating for new menus togetherwith the head chef

• Involve in kitchen schedule and monitor staff Overtime
• Follow up with company procedures together with HRDepartment

• Involve in staff management including vacationplanning for the kitchen department
• Assisting Head Chef in any problems that arise andseizes control of issues in the kitchen in their absence