Sous Chef

Is responsible of the never ending process of:

• Planning
• Organizing
• Staff planning (together with Management)
• Supporting to Chef de Cuisine
• Controlling
• Innovation

To be responsible for the preparation of food, directing and training of staff below in accordance with the established international standard of presentation and quality, resulting in a profitable operation and cost margin and acceptable by the Management, while achieving customer's satisfaction. 

Main Duties :

• Maintain a friendly, neat and pleasant image at all times.
• To ensure his behaviour and personal appearance is always geared the hotel and he must strive to use a polite language and well groomed behavior in his relation with the hotel guests, colleagues and staff.
• Responsible for correct handling and basic maintenance of equipment, machinery and tools in the kitchen.
• Assign in details, specific duties to all employees under supervision and instruct them in their work.
• Insist also on personal cleanliness and proper discipline of all employees under supervision.
• Conscientious in portioning as per established guidelines.
• Coordinated closely with the Chef de Cuisine in determining quality and quantity of food materials to be purchased and prepared. Keep a close watch overall materials in use with a view of eliminating waste and spoilage, especially meat, fish, products, etc.
• Responsible for the quality of all food prepared in the kitchen. Check constantly for taste, temperature and visual appeal. Make sure that all dishes are uniform and that established portion sizes and adhered to.
• Assure that soiled or damaged serving utensils are not put into use, watch particular for cracked or chipped china and glassware and train staff to follow this rule.
• Prevent the use of spoiled contaminated products during the phase of food preparation and prevent employees who are ill or suffering from an infection from taking part in the preparation or handling of food.
• Check maintenance of all equipments located in the areas under supervision. Make every attempt to prevent damage or loss of hotel property. Keep refrigerators, stores & work place hygienic.