TheKitchen Sous Chef is responsible for the supervising andcontrolling the food production process to ensure the completeprovisioning of quality products on and is also responsible forresearching new aspects of products, dealing with suppliers andtraining the kitchens staff members.
Supervise all station employees andensure they comply consistently with the standard recipes andserving portions, cooking methods, quality standards, kitchenrules, hygiene regulations, policies and procedures.
Implementsecurity fire safety procedures according to the set rules andregulations and report any incidents to hierarchy
Control all dishes ready for serving to make sure they are producedaccording to quality, presentation and time specifications, andtake all measures and make prompt decisions to avoid unsatisfactoryproducts
Record waste items on the relevant forms andaccordingly reduce the wastage of products to assist in costcontrol
Research, study and suggest new ideas andrecipes to the Head Chef that could contribute to meeting exceedingthe set targets