Sous Chef

Assume all Executive Chef responsibilities in his/her absence.
Assists with menu design & development.
Assist in the establishment and maintenance of the inventories of all F&B areas within department
guidelines. Ensure compliance to food product ordering, receiving and inventory control.
Prepare and adjust kitchen schedules to ensure presence of management / supervisory staff on each
shift with objective to meet customer service standards.
Conduct inspections of all food storage and service areas for conformance with Government /
Company safety, security and sanitation requirements.
Maintains current and accurate standard operating procedural manuals to include:
menu item
preparation and specifications, safety and security, purchasing, ordering, receiving, stocking,
requisitioning and internal audit policies.
Responds to guest inquires and complaints in a professional and urgent manner.
Maintains accurate outlet analytical information throughout the year to support budgeting planning.
Attends and participates in required department manager meetings
Directs and observes workers engaged in preparing, portioning and garnishing foods to ensure methods
of cooking and garnishing portions are as prescribed.
Cooks and carves meats and prepares dishes during rush periods and for banquets, social functions and
a la carte dining.
Other duties may be assigned.

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