Hula Hoops
Sous Chef Job Description
Introduction / Job Description A Sous Chef is the culinary chef located just below the executive or head chef in a kitchen's chain of command. Therefore, the Sous Chef has a vital role in any commercial kitchen. As second-in-command, he/she has a large amount of responsibility in the kitchen. Essentially, the Sous Chef is responsible for planning and directing food preparation in kitchens. This involves a large degree of supervising other kitchen staff, as well as keeping an eye out for problems that arise in the kitchen and seizing control of a situation at a moment's notice. The Sous Chef may also need to effectively discipline underperforming staff members, as well as provide incentives for staff members to go above and beyond the expectations of their chef roles. Duties & Responsibilities Work with the executive chef to produce diversified menus in accordance with the restaurant's policy and vision Come up with new dishes which appeal to the clients, whenever required Establish the working schedule and organize the work in the kitchen so that everything works like a "well-oiled machinery" To ensure effective control of stock purchasing, receipt, storage, preparation and service with regard to quality, quantity and safety in accordance with the store policies and procedures. Plan the food design to create a perfect match between the dish's aspect and its taste. Create tasting menus for clients interested in contracting the food for different events (wedding, banquets, corporate dinners, birthday parties, etc.) from their kitchen Developing a cross-marketing strategy to increase profit, such as pairing drinks with the food served. Obtaining the most competitive price when ordering on behalf of the company To ensure, through constant supervision, that all food production areas are operating to the required standards throughout the designated operating hours. Discover talented chefs and train them to reach the high standards of the location. Train the auxiliary kitchen staff to provide the best results in minimum time and using at the maximum the available resources. Maintain order and discipline in the kitchen during working hours Report any disciplinary matters to the Executive Chef & General Manager To always foster a good team spirit Monitoring the performance of all Kitchen staff and dealing with any shortfalls immediately. Any unresolved issues to be reported to the Executive Head Chef or General Manager, whoever is present. To undertake all the duties commensurate with the post as and when directed by the Executive Head Chef & General Manager.
