Sous Chef

• In conjunction with the Executive Chef and Executive Sous Chef plans activities, promotions and menu implementations according to the annual marketing plans.
• Ensures that all designated action points from daily briefings or monthly operational meetings are being followed by the individual s concerned.
• Be aware of and comply with all legislation affecting the operation, including licensing regulations, health regulations and fire and safety regulations.
• Assists the Executive Chef in compiling the annual marketing plans and budgets.
• Ensures disciplinary and grievance procedures are adhered to and followed.
• Be constantly aware of customers’ expectations, which are adhered to and followed.
• Be responsible for and accountable for the overall food cost as well as kitchen supplies, kitchen energy costs and kitchen utensils in the assigned section.
• Find ways to improve the efficiency of the operations which will benefit our clients.
• Assist the Executive Chef in improving the food cost through strategic purchasing, without negatively affecting predetermined quality standards.
• Constantly strive to reduce energy consumption within the kitchen.
• Checks the outlet operation during all service periods taking necessary action to correct any deviation from quality standards.
• Conduct weekly equipment maintenance checks and stewarding cleanliness issues & follows up on deficiencies in a timely manner.
• Plans, coordinates and supervises all menu implementations in a timely manner with recipes, photographs & staff training.
• Foster positive thinking and motivation with peers & subordinates by giving active assistance on more efficient ways of running the kitchens.
• Assist in the preparation and control of daily and weekly market lists.
• Conducts daily outlet tours to observe operational standards and difficulties and follow them up with the Executive Chef.
• Prepare weekly work schedule for his subordinates.
• Create and develop new dishes and recipes by keeping up with the latest market trends.
• Constantly strive to improve kitchen operating procedures.
• Relate guests’ comments, positive or negative, to the Executive Chef and take corrective actions where necessary.
• Be fully responsible for the labor budget of the kitchen department.
• Propose and initiate when approved, new services and products for our guests.
• Perform any other reasonable duties as required by the department head from time to time.
• Co-operate with the company to achieve compliance with FLS legislation
• Take moral and legal responsibility for conducting themselves in their work so they do not expose themselves or others to risk
• Read, understand, and implement the relevant sections of the FLS Policy
• Sign the Employees' Declaration having read and understood the relevant sections of the FLS.
• Not promote or participate in horseplay, pranks, or practical jokes, which may result in an accident or injury
• Not intentionally or recklessly interfering with anything provided in the interests of safety
• Make careful use of safety equipment, such as gloves, goggles, aprons, overalls, shoes, and so on
• Return safety equipment to its designated storage area after use, and reporting any equipment damage to the supervisor
• Take reasonable care when storing, handling, and using chemicals and dangerous substances, lifting and carrying, and using or cleaning dangerous work equipment, including machines
• Not undertake any activity which compromises their personal FLS, or the FLS of others
• Report all accidents, dangerous occurrences, or hazards, no matter how minor, to the supervisor or Heads of Department.

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