Sous Chef

•In conjunction with the Executive Chef and Executive Sous Chef plans activities, promotions and menu implementations according to the annual marketing plans. •Ensures that all designated action points from daily briefings or monthly operational meetings are being followed by the individual s concerned. •Be aware of and comply with all legislation affecting the operation, including licensing regulations, health regulations and fire and safety regulations. •Assists the Executive Chef in compiling the annual marketing plans and budgets. •Ensures disciplinary and grievance procedures are adhered to and followed. •Be constantly aware of customers’ expectations, which are adhered to and followed. •Be responsible for and accountable for the overall food cost as well as kitchen supplies, kitchen energy costs and kitchen utensils in the assigned section. •Find ways to improve the efficiency of the operations which will benefit our clients. •Assist the Executive Chef in improving the food cost through strategic purchasing, without negatively affecting predetermined quality standards. •Constantly strive to reduce energy consumption within the kitchen. •

Note: The posting lists responsibilities and general expectations but does not provide a distinct, separate Requirements or Qualifications section with specific criteria. The hard requirements cannot be determined from the provided text.