Sous Chef

Sous Chef is responsible for supporting the Executive Chef with such tasks as inventory, staff management, and food preparation.

1. Supervise performance of kitchen staff to ensure proper activity
2. Ensure effective inventory, stock purchase, and storage
3. Perform administrative tasks as will be communicated by superiors
4. Ensure that required standards are adhered to in the production and preparation of food – in quality, quantity and safety
5. Work towards exceeding customer’s expectation by encouraging and promoting high level of service
6. Ensure all complaints, inquiries, and suggestions by customers are attended to accordingly
7. Give appropriate support or guidance to members of kitchen when need arises
8. Assist with staff disputes in the department and report any unresolved issues
9. Promote good team spirit regularly
10. Assist in recruiting, hiring, and training employee cooks
11. Respond to complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests
12. Assist with the development and training of department staff
13. Ensure that working areas are always kept clean and sanitary practices for food handling, general cleanliness, and maintenance of kitchen are upheld
14. Report the need for maintenance to appropriate staff
15. Ensures a safe working and guest environment to reduce the risk of injury and accidents
16. Complete accident reports promptly in the event that a guest or team member is injured
17. Establish and maintain a positive culture with line level staff as well as between various market departments.
18. Ensure quality pre-shift meetings are daily, held.