SOUS CHEF

Job description SOUS CHEF: Job Descriptions: Supervise and trains all cooks under his direct supervision. He responsible for the restaurant's a la carte, buffet preparation and other activities. PRIMARY RESPONSIBILITIES The Sous Chef is punctual and efficient at all times, assuming a pleasing and helpful attitude towards his superiors and fellow employees. He is always well groomed, takes care of his personal hygiene and is neatly dressed in the allocated hotel uniform. He ensures the kitchen is kept clean at all times and maintains a high standard of sanitation in the food preparation area. He is responsible for menu planning in all restaurants. He works closely with the F&B Outlet Managers to ensure all buffet set-up are creative. He works closely with other Sous Chef, Stewarding Team. Purchasing Officer and Sales Personnel for the smooth running of daily operations. He must have a good knowledge of continental and local cuisines. He ensures safe working conditions at all times, and notifies Engineering Department if there are any defects for repairs. He controls wastages, and is responsible for the food cost in the outlet kitchen. He ensures that all policies and procedures are implemented and followed.