Sous Chef

Main Duties & Responsibilities • Maintains food cost as budgeted and takes corrective action as necessary. • Ensures fresh and quality food products are bought and used in production. • Ensures a clean kitchen, hygienic work procedures and high safety standards. • Implements work practices that minimize spoilage and wastage. • Ensures the correct implementation of all cost control and portioning policies & procedures. • Closely work with the Executive Chef/ Executive Sous Chef to ensure menus are cost effective and in accordance with trends and market demands. • Reviews Food and Beverage business forecasts and plans production and staffing accordingly. • Ensures the kitchen operates in accordance with established standards. • During operations takes charge of the kitchen, supervises the main pass and coordinate preparation and pickup of all orders. • Make sure standard recipes are used, and food is presented according to pictures. • Checks stock for daily storeroom orders and market list. • Supplies cost control with up to date recipes. • Maintains logbook.