SOUS CHEF

JobTitle:
Sous Chef

Place ofWork:
Kitchen of a hotel or a large restaurant

Scope and GeneralPurpose:
To assist the head chef in the day to day running of thekitchen.

Responsibleto:
Head Chef (Executive Chef)

Responsiblefor:
All subordinate kitchen staff

Liaiseswith:
Heads of Department
Storekeeper
Linen room

Hours ofWork:
Flexible

Limits ofAuthority:
To be agreed

MainDuties:
·To deputise in the Head Chef's absence.
·To ensure that all chefs des parties are familiar with the day'srequirements.
·To ensure that the necessary stocks are on hand at the rightquality and quantity.
·To ensure that fair discipline is maintained.
·To ensure that all staff are treated fairly and with commonlyaccepted courtesy.
·To ensure that timetables, leave rosters and attendance registersare up-to-date.
·To ensure that all statutory, as well as company, hygieneregulations are being strictly adhered to.
·To ensure that all maintenance problems are timeously reported andfollowed up.
·To ensure that all communications between restaurant and kitchenrun smoothly.
·To ensure that each cook receives the correct orders for theappropriate tables.
·To ensure that each dish leaving the kitchen is checked forquality, quantity, presentation and correct temperature.
·To ensure that the dining room/ restaurant personnel are "standingby" when delicate dishes are served.
·To ensure that regular on-the-job training is carried out so thatsubordinate staff perform their duties correctly.
·To attend seminars and training courses as and whendirected.
·To further your own knowledge of management methods and principlesto ensure future advancement and further upgrading in managementstandards for the profession as a whole.