Sous chef | Duties of sous chef

Sous chef is responsible for day to day functioning of kitchen . He has to organize, develop and supervise food production in main kitchen as per standard and recipes developed by Executive chef.

Represent Executive sous chef and executive chef in his absence

• To Train his staff on improved work procedure , quality of food production and economical usage of food
• Maintain all attendance record
• Responsible for overall food cost control
• Responsible for checking Mis - en - place of all stations
• Attend food and beverage meetings and departmental meeting
• Make duty Roaster
• Assist in Menu planning
• Complain Handlings
• Briefing and scheduling of staff
• To supervise work of kitchen
• To maintain and inspect cleanliness , grooming , attendance of staffs .