Sous Chef - Commissary

1. Operation
​Supervise and coordinate the daily activities of kitchen personnel in all sections.
​Train, guide, and motivate kitchen staff to ensure consistent food quality and presentation.
​Inspect food preparation and cooking processes to ensure compliance with established recipes, portion sizes, and taste standards.
​Assist in menu planning, recipe development, and seasonal specials.
​Monitor food inventory, control food costs, and minimize wastage.
​Ensure all food items are stored, handled, and prepared in a hygienic manner.
​Enforce strict HACCP and food safety regulations throughout the kitchen.
​Work closely with the Executive Steward to maintain cleanliness of the kitchen and equipment.
​Ensure all kitchen equipment is properly maintained, cleaned, and used safely.
2. ​Health, Safety & Compliance
​Ensure all team members comply with hotel safety, health, security, and loss control policies.
​Apply necessary precautions regarding food safety and hygiene standards (HACCP).
​Ensure compliance with government legislation and local authority regulations.
​Prevent the use of contaminated products and ensure ill colleagues are excluded from food handling.