Sous Chef

- Responsible for the supervision and manage of all kitchen team.
- Manage and control raw ingredients, fresh product and dried store.
- Ensure that food stock levels within the culinary department areas are of sufficient quantity and quality in relevance to the hotel occupancy and function forecasts.
- Refer to list of needed ingredients on a day-to-day basis and check inventory.
- Ensure that all food items are prepared as per standard recipe cards whilst maintaining portion control and minimizing waste.
- Make-certain that appropriate portions have been dished out.
- Responsible for being aware of the budget and working to control costs with the Team to ensure that all recipes and product yields are accurately costed and reviewed regularly.
- Oversee cleanliness and maintenance of kitchen equipment and utensils.