Sous Chef

Assists the Executive Head Chef in supervising the functioning of all kitchen employees, facilities, costs to ensure maximum Food and Beverage departmental profit is achieved.

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Assists the Executive Head Chef in controlling and analysing, on an on-going basis, the following:
a) Quality levels of production and presentation including employee cafeteria
b) Guest satisfaction
c Operating/payroll/food costs
e) Cleanliness, sanitation, and hygiene
Ensures optimum performance in all of the above areas as assigned.
Assists the Executive Head Chef in the production, preparation and presentation of all food items to ensure highest quality at all times.
Establishes and maintains effective employee relations.
Conducts, under the guidance of the Executive Head Chef, such functions as interviewing, hiring specific levels of employees, employee orientation, performance appraisals, coaching, and counselling if necessary to ensure appropriate staffing and productivity. xwzovoh
Assists the Executive Head Chef in conducting formal and on-the-job training sessions for kitchen employees.
Assists the Executive Head Chef in the preparation of menus