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Job
Title:
Sous Chef
Place of
Work:
Kitchen of a hotel or a large restaurant
Scope and General
Purpose:
To assist the head chef in the day to day running of the
kitchen.
Responsible
to:
Head Chef (Executive Chef)
Responsible
for:
All subordinate kitchen staff
Liaises
with:
Heads of Department
Storekeeper
Linen room
Hours of
Work:
Flexible
Limits of
Authority:
To be agreed
Main
Duties:
·To deputise in the Head Chef's absence.
·To ensure that all chefs des parties are familiar with the day's
requirements.
·To ensure that the necessary stocks are on hand at the right
quality and quantity.
·To ensure that fair discipline is maintained.
·To ensure that all staff are treated fairly and with commonly
accepted courtesy.
·To ensure that timetables, leave rosters and attendance registers
are up-to-date.
·To ensure that all statutory, as well as company, hygiene
regulations are being strictly adhered to.
·To ensure that all maintenance problems are timeously reported and
followed up.
·To ensure that all communications between restaurant and kitchen
run smoothly.
·To ensure that each cook receives the correct orders for the
appropriate tables.
·To ensure that each dish leaving the kitchen is checked for
quality, quantity, presentation and correct temperature.
·To ensure that the dining room/ restaurant personnel are "standing
by" when delicate dishes are served.
·To ensure that regular on-the-job training is carried out so that
subordinate staff perform their duties correctly.
·To attend seminars and training courses as and when
directed.
·To further your own knowledge of management methods and principles
to ensure future advancement and further upgrading in management
standards for the profession as a whole.
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