Sous Chef

GENERAL MISSION

Supervise production of all sections, ensure production and consistent quality, delegates work to his subordinates, organizes his work efficiently.

RESPONSIBILITIES

Prepare food in sufficient orders.

Ensure proper storage of all goods.

Prepare requisition for all goods needed.

Ensure that production is done according to restaurant standards at all times.

ADMINISTRATIVE RESPONSIBILITIES

Prepare requisition of all goods needed according to orders.

TECHNICAL RESPONSIBILITIES

Check fridge and working area thoroughly to avoid spoilage.

Check food items prepared by his subordinates and correct any mistakes immediately.

COMMERCIAL RESPONSIBILITIES

Work according to standard recipes.

Ensures production and quality to restaurant standards.

HUMAN RESPONSIBILITIES

Keep good rapport with all staff.

Follow restaurant rules and regulations at all times.

RELATIONS

Keep good relationships with all staff at all times.