Sous Chef
Current Planning and implementing new menus, recipes and dishes. Meet the food revenue and cost budget. Serve fresh food to the guest which is prepared a la minute and is consistent in quality. Supervise cooking and other kitchen personnel and coordinate their assignments to ensure economical and timely food production. Estimate food consumption and purchase food stuff and kitchen supplies. Establish and enforce nutrition and hygiene standards for the restaurant. Focus attention on improving productivity levels and prudently manage utility/payroll costs within acceptable guidelines ensuring optimum deployment and energy efficiency of all equipment. Through hands-on management, supervise closely all Commis and Apprentices in the performance of their duties in accordance with the policies and procedures. Delegate appropriately, duties and responsibilities to equipped and resourced employees, developing them whilst ensuring standards of operation and safety are maintain.