Sous Chef

Main responsibility

• Ensure following production schedules
• Ensure stock rotation to minimize wastage
• Ensure kitchen and equipment are maintained dean and sanitized, comply with all health and safety regulations
• Monitor and control food costs within budgets
• Manage kitchen for optimum production and quality
• Plan menus for weekly specials

Main duties

• Order supplies and ingredients
• Prepare and cook all items according to menu
• Keep kitchen organized and clean
• Researching and developing recipes
• Test and tasting of recipes
• Supervising and train other chefs and kitchen hands in the kitchen
• Coordinating with floor staff and management
• Report to Managing Director