Job Overview
To assist the Sous Chef in his duties to ensure that all food is served according to pre-determined methods of cooking and plating instructions.
Duties and Responsibilities
To assist the Sous Chef in his duties to ensure that all food is served according to pre-determined methods of cooking and plating instructions.
Duties and Responsibilities
- Able to prepare all dishes in his assigned section using established recipes and plating instructions.
- Checks the quality of raw materials in his assigned area, as well as their storage, handling and usage.
- Conducts training on all related food preparation, hygiene and grooming standards in conjunction with the Sous Chef.
- Keeps the Sous Chef informed of all aspects of his assigned section, including equipment, working environment, staff problems and department relations.
- Attends kitchen meetings in absence of the Sous Chef and counsel’s subordinate employees if necessary.
- Ensures that all kitchen mise en places are prepared according to production and business requirements.
- Assists Sous Chef in creating and developing new dishes and recipes by keeping up with latest market trends.
- Checks of all refrigerators and freezers at regular intervals for proper functioning and cleanliness.
- To ensure constant rotation of all stocks in the kitchen.
- Ensures that food wastage is kept to a minimum.
