SOUS CHEF

ROLES & RESPONSIBILITIES

SOUS CHEF

. Coordinate all sections in the kitchen

. Ensure consistent and smooth operations of the department and to take over in the absence of the Sous Chef

. Drive organizational policies and procedures for inventory management

. Follow food waste control guidelines

. Lead in the training of new staff

. Provide guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating

. Operate kitchen to maintain profitability and costs for the culinary operations

. Support to create new recipes for inclusion in new menus

. Manage food and product ordering by keeping detailed records and minimizing waste, plus works with existing systems to improve waste reduction and manage budgetary concerns

. Modify existing work processes and procedures in accordance with process improvement reviews

. Support to maintain kitchen organization, staff ability, and training opportunities

. Propose initiatives for continuous improvement

. Evaluate emerging technology trends that can be leveraged to improve productivity and innovation

. Monitor the adherence of customer service standards

. Provide food services to all guests in a mannerthat is professional, efficient yet friendly

. Evaluate the effectiveness of service recovery strategies to improve customer service delivery

. Evaluate impact of customer loyalty strategies to as certain its effectiveness

. Monitor team's compliance with the organization's personnel, food and beverage hygiene standards

. Ensure that working areas are always kept clean

. Monitor team's adherence to the organization's food waste management Standard Operating Procedures (SOPs)

. Monitor team's compliance with the organization's Workplace Safety and Health (WSH) policies and procedures

. Inspect food quality and portions to ensurerequired standards are met

. Inspect quality of food plating to ensurerequired standards are met when running the pass