Sous Chef Hot Kitchen

Key roles and responsibilities:

Sous Chef is primarily responsible for overseeing the operation of a kitchen in accordance with company policy and by following standard operating procedures. Full coordination with other staff in the kitchen, who prepares most of the orders to ensure good quality in a timely manner. Everything that goes out of the kitchen is the responsibility of the Head Chef; therefore, it is essential for the person with this job to be able to always maintain complete control of the kitchen.

DUTIES & RESPONSIBILITIES:
· Determine production schedules and staff requirements necessary to ensure timely delivery of services.

· Estimate amounts and costs of required supplies, such as food and ingredients for quality.

· Order or requisition food and maintain an inventory of food and supplies needed to ensure efficient operations.

· Check the quality of raw and cooked food products to ensure that standards are met.

· Check the quantity and quality of received products.

· Arrange for equipment purchases and repairs.

· Monitor sanitation practices to ensure that employees follow standards and regulations.

· Arrange for equipment purchases and repairs.

· Supervise and coordinate activities of cooks and workers engaged in food preparation.

· Record production and operational data on specified forms.

· Direct and coordinate food or beverage preparation.

· Maintain production or work records.

· Modify work procedures or processes to meet timelines.

· Estimate materials or labor requirements and determine the food and beverage costs.

· Inspect supplies, equipment, and work areas for cleanliness and functionality for regulatory compliance and its standards.

· Oversee work progress to verify safety or conformance to standards.

· Determine production schedules and staff requirements necessary to ensure timely delivery of services.

· Supervise and coordinate activities of cooks and workers engaged in food preparation.

· Analyze recipes to assign prices to menu items, based on food, labor and overhead costs.

· Plan, direct and supervise the food preparation and cooking activities of staff.

· Prepare and cook foods of all types, either on a regular basis or as required.

· Monitor sanitation practices to ensure that employees follow standards and regulations.

· Full monitoring and instruction in food preparation, cooking and packing.

Supervisory Responsibilities

· Train, supervise, counsel and discipline all employees in the department.

· Ensure all services to members are conducted in a highly professional and efficient manner.

· Resolve or assist workers to resolve work problems

· Investigate any complaints from restaurant

· Ensure a safe working environment and attitude on the part of all employees in areas of responsibility.

Job Type: Full-time

Location:

• Kuwait City (Required)