Sous Chef

업무 설명서

- At the beginning of each meal period, checks FB logbook to determine if estimates match actual production. Records any other use adjustments necessary including leftovers at the end of each meal period.
- Coordinates all food productions needs for all areas of responsibility.
- Insures the production of consistently high quality food.
- Closely supervises production to avoid potential waste of food and labor, loss of quality, etc.
- Conducts daily inventory of all fresh foods
- Schedules basic food production needs by area.
- Supervises preparation of orders to purchase future food stuffs.
- Takes a responsibility for the hygienic and safe preparation of food within the kitchen.
- Ensures that all food items are prepared as per standard recipe cards whilst maintaining portion control and minimizing wastage.
- Ensures that food stock levels within the kitchen and pantry areas are of sufficient quantity and quality in relevance to the hotel occupancy and function forecasts.
- Ensures that all food products received into the kitchens are of the required standard and quality and that they are stored and rotated correctly.
- Ensures that all food preparation equipment is being used safely and correctly and that it is cleaned and maintained as per schedule.
- Coordinates with the Executive Sous Chef, implements and prepares new items and menus.
- Implements and follows quality control procedures.
- Liaises with the Engineering and Executive Sous Chef as to maintenance within kitchen
- Attends meetings as required.
- Implements opportunities for Quality Team Building.
- Implements and maintain training systems to ensure that employees have the necessary framework and skills to perform their job efficiently and effectively.
- Liaises with the Executive Chef and Executive Sous Chef over the reparation of work schedules and annual leave schedules, ensuring they are within budget, business expectations and guidelines of the appropriate industrial legislation.
- Ensures that all employees comply with the grooming and uniform standards.
- Conducts regular employee meetings / briefings to keep all employees informed.
- Ensures compliance with legislated health and safety requirements within the workplace, paying particular attention to Food Safety Legislation.
- Carries out any other reasonable tasks requested by Executive Sous Chef.