Sous Chef

İşin təsviri

JOB DESCRIPTION

POSITION   Sous Chef

DEPARTMENT  Food & Beverage

TASKS, DUTIES AND RESPONSIBILITIES

• Ensures the highest food quality appropriate to the market by assisting the Executive Chef in all areas of kitchen operations
• Ensures proper staffing and adequate supplies for all stations
• Supervises the proper set-up of each item on menus and insures their readiness
• Oversees the seasonings, portions, and appearance of food service in the operation
• Stores unused food properly to minimise waste and maximise quality
• Assists in budgetary and payroll expense control as required
• Works closely with Chefs to ensure correct preparation and delivery times are kept and food quality is maintained
• Assures proper safety, hygiene, and sanitation practices are followed
• Assists Executive Chef in checking and ordering fresh products and dry storage items required by kitchen
• Encourages increased communication between kitchen production and service staff
• Ensures readiness and makes priorities in case of last minute changes to reservations
• Confers closely and regularly with the Executive Chef and takes every opportunity to become familiar with all aspects of his or her position, in order to be ready to fill in whenever required

SUPERVISE FOOD PRODUCTION STAFF, AND STEWARD FUNCTION

• Supervises all food production staff, and the steward function
• Utilises supervisory skills and motivation to maximise employee productivity and satisfaction
• Helps employees to achieve optimum quality while minimising cost

E-mail: [email protected]

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