Sous Chef

Supports the Head Chef in the supervision of the Kitchen Departments and the quality of its products, in the most cost effective method in line with the quality hygiene and management policy of the Company.

Key Responsibilities:  Develop new ideas for menus, menu presentations regarding food presentation, recipes, production and costing.  Monitor requisitions, stores, and chillers of any stocks to achieve a lesser percentage food cost than the theoretical cost.  To achieve the maximum productivity from the kitchen brigade and eliminating any unproductive time or any overtime. The rosters should be monitored daily and any changes to be executed.  Ensure maximum utilization of labour force is obtained and at minimum cost levels.  Ensure that wastage is kept to the bare minimum.  Ensures that all staff observes the Health and Safety policy, of the company.  Ensure that procedures in personal and food hygiene are carried out and maintained.  Check deliveries and return to suppliers, any which are not up to the Companies Standards.  Daily monitoring of production such that all time frames are kept and dispatch of foods or meals are up to the required standards.  Assist the Executive Chef in the planning and preparation of menus, recipes, cooking and preparation instructions for the kitchen departments.  Ensure that all hygiene regulations (including HACCP) are strictly observed by all employees and by the procedures adapted in the execution of the production.  Coordinate with chef and/or stores regarding market list, availability of products, storage expiry dates and equipment.  Assist the Executive Chef in administration and office work of the department.