Sous Chef

​1. Operations & Quality Management
​Assign in detail specific duties to all employees under supervision and instruct them in their work.
​Ensure personal cleanliness and proper deportment of all team members.
​Work closely with the Executive Chef to determine the quality and quantity of food materials used, with a view toward eliminating wastage.
​Discuss operational needs with the Executive Chef and recommend menu price adjustments.
​Check the taste, temperature, and visual appeal of prepared food items to ensure consistency in quality and portioning as per established specifications.
​Ensure all equipment and perishable items are stored in designated places in the most hygienic manner.
​Prevent the use of contaminated products in any phase of food preparation, and ensure colleagues who are ill or suffering from infection do not take part in food handling.
​Suggest new recipes and products that improve food quality or lower food costs.
​Check and oversee the maintenance of all kitchen equipment.
​Ensure adherence to all safety, health, security, loss control policies, procedures, and government legislation.
​2. Team Management & Leadership
​Motivate, supervise, and discipline team members to ensure their capabilities and professionalism meet guest and organizational needs.
​Interview, select, and recruit team members.
​Identify and develop team members with high potential.
​Conduct regular performance reviews with the team.
​Develop, conduct, and maintain records of staff training programs focused on development needs and new skills.
​Prepare weekly staff schedules in accordance with anticipated business levels, operating budgets, and service standards.