Sous Chef

1.Under the supervision of the Executive Chef, he assists the Sous Chef(s) in the schedules of the working hours, day(s) off and vacations for all kitchen employees, taking into consideration volume of expected business, based on the occupancy forecasts and the weekly function sheets. 2.He is at all time careful to maintain the budgeted standard of the work force and labour cost. He is authorised to call in additional personnel in emergencies, authorises overtime if warranted by unexpected business or dismiss them earlier if business is slow. 3.He assigns in detail specific duties to all employees under his supervision, helps and instructs them in their work. 4.He takes full charge of the whole kitchen operations whenever the Executive Chef is not around, and informs the Executive Chef daily of any working related events or mishaps occurring in the kitchen(s). 5.He utilises management skills for planning, organising, leading and maintaining effective control over wastes, pilferage, rotation of stocks, over production and inventory levels. 6.He works very closely with the floor or Chief Steward to maintain the standards of cleanliness and hygiene set by the Club and insists on personal cleanliness and the wearing of proper attire of all employees under his supervision at all times. 7. He is responsible for the quality of food prepared in all kitchen(s) and constantly checks it for taste, temperature, and visual appeal. He makes sure that all dished are uniform and that established portion sizes are adhered to. 8.He and the Sous Chef(s) work closed together to make recipes and arrange picture takings of newly created menus, promotions or buffet set ups. 9.He is very careful to prevent the use of contaminated products in any phase of the food preparation and assures that no employees who are ill or suffering from an infection are taking part in the preparation or handling of food. 10.He monitors the performance of all kitchen employees and assures that they are trained and developed to the required Club standards. He uses his knowledge and fair judgement in filling out the evaluation forms for all local kitchen staff and makes recommendations on promotions and salary increases to the Executive Chef for approval. 11.He liaises closely with the Purchasing Manager or Assistant on the day-to-day food orders and informs the Executive Chef prior to any changes of food products. 12.He is constantly on the alert for new products which may improve the quality of food, monitors and maintains the food cost within the budgeted figures at all times. He will make suggestions to the Executive Chef concerning improvements which would tend to make more satisfied customer and/or increases the volume of business at the Club. 13.He checks the maintenance of all equipment located in requests immediate repairs or replacements where indicated. He makes every attempt to prevent the damage or loss of any property in the Club. 14.The Junior Sous Chef is also in charge of the preparation of all banquets and functions held at the Club. He carefully checks all the set ups and the preparation of the different food items and makes sure that all functions are being served at the required time. 15.The Junior Sous Chef is fully aware of all house rules and not only observed but ensures that they are enforced and adhered to at all times. He conducts himself in such a manner so as to encourage fellow employees to do likewise thus enhancing the stature on his position. 16.He has to work very closely with the Sous Chef(s) and maintains a high working morale within the kitchen(s).

📨 ยื่นเรซูเม่ให้โรงแรมนี้ 🙋 สนใจงานนี้ ☆ บันทึกงานนี้