Sous Chef (Banquet)

JOB SKILLS AND REQUIREMENTS
Creativity: Knowledge of ingredients and how to use them in a creative way will serve you well.
Leadership Skills: Sous chefs are in charge often manage the entire kitchen, from the dishwasher to the cooks. Being a good leader, who can assign tasks, hire the right people, motivate workers in a high stress environment will help you immensely.
Hand-Eye Coordination: All chefs work with knives and must have excellent technique when cutting and preparing food. Hand-eye coordination is needed.
Sense of Taste and Smell: Delicious food brings in customers. Sous chefs are the last line of defense to make sure each piece of food is safe, prepared correctly and tasty.
Time Management Skills: Kitchens get busy quickly, food can get ruined easily if you cannot manage your time. Great time management will help you avoid burned or spoiled food and angry customers.

DUTIES AND RESPONSIBILITIES:
1. Assume the duties of Executive Sous Chef during his absence.
2. Control and analyze ongoing basis level of followings; Cost, sales, production, preparation, quality and presentation, Guest satisfaction, hygiene.
3. Recommends hiring and firing to the Executive Sous Chef and for Promotion of staff.
4. Ensures proper training to obtain highest food standard and presentation in any outlet.
5. Supervises the proper preparation and presentation of all food items according to established standards.
6. Inform for all condition of cross contamination for food product in all kitchen.
7. Co-ordinates with receiving and storeroom as to quality and quantity of food products and by-products.
8. Consults with banquet chef and they needs.
9. Co-ordinates with relevant department heads during the absence of the Executive Chef.
10. Ensure total hygienic appearance of all kitchen personnel.
11. Safety and handle procedure for old and new equipment.
12. Supervises stewards as to cleaning procedures.
13. Constantly checks on cooks performance in regard to cooking and preparation techniques as well as for taste.
14. Well informed of new products, seasonal items and the overall price market situation.
15. Is involved in creating new dishes to maintain the interest of the customers and request by any customer.
16. Assist the executive chef for all schedule for promotion and administrative schedule.
17. Check in all market list and requisition in F&B Kitchen.
18. Reports all matters of importance to the Executive Sous Chef.
19. Ensures minimum wastage or spoilage in checking all areas continuously.
20. Assists in buffet set ups and our special theme parties and participates with new ideas to improves and maintain business.
21. Ensures discipline in all kitchen areas and grooming for all staff kitchen.

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