Cafeteria Sous Chef

1.0 Basic Function

Responsible to assist the Head Chef/Executive Chef for the efficient operation of the entire kitchen in relation to food preparation in accordance to specified standards and the enforcement of the Hotel's Operational and Personnel Policies and responsible for the food cost in his area.

2.0 Responsibility and Authority

2.1 Ensures that all food prepared and served is according to the standards set.

2.2 Checks daily mis-en-place, cooking, preparation, and presentation of all

food.

2.3 Samples and constantly checks on prepared food and rejects dishes if they do not conform to the standards set by the Hotel.

2.4 Assists the Head Chef/ Executive Chef in planning menus and daily specials.

2.5 Consolidates and controls all food requisitions for the Head Chef/Executive Chef's approval.

2.6 Ensures that all inter kitchen transfers are complete, accurate and timely.

2.7 Assists the Head Chef/Executive Chef in checking the quality of food being received from the direct market.

2.8 Ensures cost control by minimizing spoilage, maintaining adequate inventory of food, proper utilization of food surpluses and portion control.

2.9 Ensures that all machinery, equipment, utensils and furniture are clean and in working condition at all times to prevent unnecessary industrial accidents.

2.10 Liaises with the Outlet Manager regarding the dishes and any guest complaints pertaining to the food served.

2.11 Maintains a conducive working environment and atmosphere in the kitchen and resolves any conflict situations that may arise.

2.12 Plans, prepares the duty roster of his kitchen personnel on a weekly basis and ensures that the manning levels are realistic and at its optimum level.

2.13 Implements new menus, special food promotions in consultation with the Head Chef/Executive Chef.

2.14 Plans the annual leave schedules of his kitchen personnel and makes necessary recommendations for the Head Chef/Executive Chef's approval.

2.15 Conducts on job training of new menus and upgrades existing skills of his immediate subordinates.

2.16 Prepares recipe cards and makes preparation of dishes for photography.

2.17 Assists the Head Chef/Executive Chef to organize and conducts regular meetings with the kitchen personnel.

2.18 Assists the Head Chef/Executive Chef in planning and conducts training for the kitchen personnel.

2.20 Advises and liaises with the Chief Steward on the cleanliness of his section.

2.21 Counsels and mediates in conflict situations amongst subordinates.

2.22 Performs other duties that may be assigned from time to time.

2.23 Performs ad hoc projects and follow up when being assigned