Executive Sous Chef

Provide assistance to executive chef in all ramifications Oversee kitchen operations, which must be done in accordance with the organization’s standards Update the work schedule to be assigned to each cook Properly monitor cooks’ working hours, note those who are punctual and those who work overtime to mark them out for the appropriate compensation Provide the all-important training to newly recruited cooks and take note of how they progress Closely monitor process of food preparation Enforce All Food Safety Policies and Procedures Check Freshness of Food and Maintain Supplies Responds to and handles guest problems and complaints. Ensure that chefs are always in clean tidy uniforms and are always presentable to be in guest view. Interacts with guests to obtain feedback on product quality and service levels. To ensure portion control, preparation and storage methods to avoid wastage and keep down costs Ensure the health and safety of their workforce while operating on sites Skills Required- Hands-on experience in managing food service and culinary arts Profound knowledge of catering and sanitation procedures Sound knowledge of standard recipes and food cost management Familiarity with menu briefings and complex food preparation