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Sous Chef work is
In charge of all Kitchen operations in absence of Executive Chef.
Responsible for scheduling the man power and preparing the duty roster.
should have hands on exeperience in product development, menu planning and menu engineering.
Responsible for standardizing dishes, recipes, portions and yield management.
Establishing codes of practice particularly for hygiene and cleanliness.
impart training to kitchen staff in culinary skills.
Quality control of food and inventory control for both kitchen and stores.
Responsible for regular check of quality of both perishable and non perishable products.
Plan and oversee production for outdoor catering.
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