Manage all aspects of their section of the kitchen as a Sous Chef. 

DUTIES AND RESPONSIBILITIES

• To be familiar with all the daily operations of their section of the kitchen. 

• To act as the intermediary between the kitchen and wait staff. 

• Planning and directing food preparation ensuring food is prepared properly by kitchen staff. 

• To be aware of all relevant food suppliers and their products and order accordingly as and when necessary due to business demand when necessary. 

• To supervise and assist in the preparation of all food in their place, ensuring their section of the kitchen has all necessary work completed prior to the commencement of service. 

• To supervise the smooth and efficient service and production of food from the kitchen by working and liaising with other department managers and restaurant staff. 

• To be aware of the required food cost percentages as set down by the budget and to assist in the supervising and always running the department within these guidelines. 

• To remain on duty until the following shift takes over or until dismissed by the Head Chef informing them of any outstanding orders or priority work to be completed. 

• To ensure all work areas of the kitchen, dry stores and refrigeration are always maintained in a clean and hygienic condition and especially after your shift has finished. 

• To ensure that all main cool rooms are always tidy and clean especially after each service so duty chef can carry out daily ordering. 

• Additional duties as assigned by management 

STAFF MANAGEMENT 

• To ensure all staff within your team are well briefed on the daily responsibilities and are given constant supervision and motivation on all aspects of their work. 

• To ensure that all kitchen workers are performing at the level required by a professional kitchen. 

• To encourage and recognize hard work within the back of house team. 

• Maybe required to discipline workers who are not performing their job correctly or professionally. 

• Lead and inspire the brigade to ensure the kitchen runs smoothly. 

• Help develop the junior chefs. 

• To assist other sections of the kitchen in the production and service of all relevant food items or with the cleaning down of sections as and when required due to the workload. 

• To ensure that the agreed standards of food preparation and presentation are supervised and adhered to. 

• To report any problems relating to the smooth operating of or staff within the section or of the non-co-operation from another section of the kitchen, immediately to the Head Chef. 

• To make yourself aware and notify all kitchen staff of all menu changes, specialties, function menus and changes to standards prior to the commencement of service. 

• To maintain in conjunction with your team all section files and recipes are maintained and updated 

• To report all accidents and any defects in kitchen equipment to the Head Chef and complete all relevant documentation. 

• To help supervise the training of all new staff members to the department in the standard required by the Head Chef. 

QUALITY CONTROL

• Be responsible for ensuring that food that leaves the kitchen is of the highest quality to ensure that portions are correct, and the food is plated to spec. 

• To assist in the prevention of pilferage from the dry stores and refrigeration within the department and notifying the Head Chef. 

• To maintain constant quality control of all food prepared and cooked ensuring it is to the Head Chef’s and restaurant standards.