Sous Chef - CP

About the role

Responsibilities

• 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.

Skills

• menu planning
• food cost management
• kitchen operations
• budgeting
• energy management
• compliance
• disciplinary procedures
• customer service
• purchasing
• quality standards
• cost reduction
• operational efficiency