Sous chef

Daily operation

• Participate in organizing daily briefings kitchen and ensure the information is forwarded to all staff in the kitchen;

• Perform administrative procedures supporting chefs in preparing menus and asked to purchase food commodities;

• Assist in managing chef food costs; check daily inventory;

• Assist the chef in translation, the relevant procedures and directing subordinates during the operation of the kitchen; check dress and hygiene of the kitchen staff to ensure cleanliness, standards;

• Assist the chef in maintaining relationships and good information with other relevant departments under the companies and restaurants;

• Prepares dishes and/or supervises preparation respecting quality standards and hygiene regulations;

• In conjunction with the Head Chef, supervises the different sections of the kitchen: production of hot and cold dishes, patisserie, decoration and dishwashing etc;

• Updates the cooking instructions and ensures they are duly applied;

• Ensures respect of the maximum waiting times defined by the brand, checks the presentation, quality and temperature of dishes;

Management and trainings:

• Develops team spirit and motivation by creating a good working atmosphere;

• Runs basic and advanced training for team members;

Following regulations

• Respects the recipes;

• Manages stocks and supplies to ensure the quantity and quality of ingredients;

• Ensures that the equipment and appliances are used correctly in line with company’s regulations;

• Ensures the respect and due application of the rules of hygiene &company's security regulations;

Other responsibilities

• Supports the Head Chef in other daily tasks.