Sous Chef
CurrentResponsible for menu developing for buffetspecial requirements.To assist in ensuring budgeted profitand A'la carte.Try to develop new dishes to accommodateTo ensure that food preparation and qualitytargets are met.Responsible to maintain staff cost.staff welfare.is of the highest standard possible within thelimits of budgeted profit targets with a viewstock levels are in line with CompanyResponsible for hygiene in the kitcheneach month.requirements and to control food stockstraining for staff for better outputdepartment to be responsible for theirAlways take initiative to develop skills andLaw.to maximising sales to guests and ensuringDepartment of Environmental health andResponsible for stock control; ensuring thatwellbeing and morale.areas, ensuring that it is maintained to theminimum standards required by theTo supervise staff in the kitchen
