Sous Chef

To maintain complete control of the kitchen at all times and the good quality of food and standards: - Instruct cooks and other workers in the preparation, cooking, garnishing, and presentation of food. - Ensure that all prepared food items that leave his or her kitchen are in good quality. - Able to spot problems and resolve them quickly and efficient. - Ensure that quality culinary dishes are served on schedule and to see if any problems that arise are rectified. - Manage amounts and costs of required supplies, such as food and ingredients. - Ensure that supplies, equipment, and work areas to ensure compliance to established standards. - Coordinate planning, budgeting, and purchasing for all the food operations. - Use a food development plan to improve sales and profitability of the outlet. - Maximize the productivity of the kitchen staff. - Monitor sanitation practices to ensure that employees follow standards and regulations. - Maintain good personal hygiene as well as high work and safety standards in the workplace. - Expected to suggest or modify and create new menus as needed so that they remain effective for the purposes of the restaurant. - Perform administrative duties, including ordering supplies and reporting to the direct Supervisor. - Employ staff that meet set expectations and are suited to work in a fast-paced working environment Manage, direct and co-ordinate all operation-related activities in a proficient and pleasant method. - Monitor opening and closing duties of the outlet. - Provide co-ordination and services for both kitchen and service. - Report on time, in proper uniform and grooming. - Execute any other duties as requested by the management.