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Job Description - Sous Chef

The Sous Chef reports to the Executive Sous Chef and is responsible for ensuring proper food handling, storage, and documentation of food transfers. Key duties include supervising chefs, coordinating buffet setup with the chief steward, ensuring proper hygiene standards, assigning daily duties, and controlling wastage.

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munyeki
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1K views1 page

Job Description - Sous Chef

The Sous Chef reports to the Executive Sous Chef and is responsible for ensuring proper food handling, storage, and documentation of food transfers. Key duties include supervising chefs, coordinating buffet setup with the chief steward, ensuring proper hygiene standards, assigning daily duties, and controlling wastage.

Uploaded by

munyeki
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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JOB DESCRIPTION

Job Title : Report To : Sous Chef Executive Sous Chef

RESPONSIBILITIES AND AUTHORITIES


1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. 17. Ensure the hygiene aspect of production is highly maintained. Make sure all chef deputies do cling filmed on food stuffs before setting them for storage in the fridges. To make sure all food transfers to other outlets are properly recorded for strict controls. Report the missing items in the store and any over stocked and overstaying food stuff. Consult with the Executive Sous chef on daily basis about all the operations before and after normal duty. Report all absenteeism cases. Co-ordinate with the chief steward about all set-up and layouts of buffet and equipments. Ensure opening duties are always checked before the operation starts. To ensure all shifts are arranged accordingly and enough staff are available. To make daily follow-up of meals time as per the given meal schedules. Eg breakfast, lunch dinner is followed. To make sure all cooks use the right quantity and quality food for all preparation in the kitchen and at the buffets plus the decoration and presentation. Check the buffet set-up much before opening time and recheck during the closing time and make sure all the surplus food left is stored hygienically in the fridges for res cycling. To arrange daily duty allocation of present cooks through out the shifts of the day in conjunction with the Executive Sous chef. Supervising of all chef de parties and make sure their performance works according to management expectations. Check all the items stored as per the laid down procedures of storage. Ensure FIFO system is followed accordingly in the Kitchen storage. Check all the vegetable and fruits storages are done nicely and separated. To control all manner of wastages from store and within the kitchen operations area and report unusual misuse of items

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