Sous Chef

บริษัท: CatererGlobal
ประเภทของงาน: Full-time

Train, supervise and work with all cook and culinary staff in order to prepare, cook and present food according to hotel standard recipes in order to create quality food products.

50%Assign, in detail, specific duties to all employees for efficient operation of the kitchen. Visually inspect, select and use only the freshest fruits, vegetables, meats, fish, fowl and other food products of the highest standard in the preparation of all menu items.

20%Read and employ math skills for following recipes.Process requisitions for supplies. Select, train and supervise kitchen staff in the proper preparation of menu items.

10%Schedule culinary staff so that proper coverage is maintained while keeping payroll costs in line.

10%Ensure proper receiving, storage (including temperature setting) and rotation of food products so as to comply with health department regulations.

10%Adhere to control procedures for cost and quality

·Ensures the highest food quality appropriate to the market by assisting the Executive Chef in all areas of kitchen operations

·Adheres to the standards of food quality, preparation, recipes, and presentation

·Ensures proper staffing and adequate supplies for all stations

·Supervises the proper set-up of each item on menus and insures their readiness

·Oversees the seasonings, portions, and appearance of food service in the operation

·Stores unused food properly to minimise waste and maximise quality

·Assists in budgetary and payroll expense control as required

·Works closely with Chefs to ensure correct preparation and delivery times are kept and food quality is maintained

·Assures proper safety, hygiene, and sanitation practices are followed

·Assists Executive Chef in checking and ordering fresh products and dry storage items required by kitchen

·Encourages increased communication between kitchen production and service staff

·Ensures readiness and makes priorities in case of last minute changes to reservations

·Confers closely and regularly with the Executive Chef and takes every opportunity to become familiar with all aspects of his or her position, in order to be ready to fill in whenever required

·Performs other duties as assigned by the supervisor/manager

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